Preparation:

	Preparing Filling (cream): dissolve corn flour and flour in ½ cup of milk, bring the rest to boil, remove from fire, add corn flour mixture gradually, return to boil, simmer and stir for 1-2 minutes. Add cream, rose and zaher water. Refrigerate for 2-3 hours.
	Mix butter with oil, keep aside. Mix flour with little water to make a thin batter, keep aside.
	Take two sheets of pastry, brush with butter/oil mixture, cover with another two sheets, cut into 4 rectangles.
	Place one rectangle on counter, then place another rectangle across to make (+) sign. Spoon 2 tablespoons of filling in the middle, close the pastry over and roll it well, use some batter to stick the edge well.
	Heat oil, deep fry few pieces until golden, dip into syrup for few mins then strain. Sprinkle with pistachio.
	Preparing Syrup: place sugar, water and lemon juice in a medium saucepan, bring to boil, simmer for 8-10 minutes. Add rose water, cool.