These are beautiful shaped stuffed mini pancakes that are easy to make and wonderful to eat. The thick creamy custard embodies the orange water and rose water flavors and topped with the sweetness of the simple syrup. This dessert is easy to serve and can be made in advance. Batter 2 cups flour 1/2 cup whole wheat flour 2 cup milk 1 cup water 1 tsp yeast 1 tsp baking powder 2 tsp sugar Ashta (custard) 2 cup whole milk 2 cup 2% or fat free milk 1 cup heavy cream 3 tbs sugar 1/2 cup corn starch mixed with 1/2 cup water 7 pieces white bread with crust removed 1 tbs rose water 1 tbs orange blossom water ground pistachio for topping Dede's Mediterranean simple syrup (atyr, see recipe) or honey for topping Directions Start with pancake batter, mix all ingredients in a bowl and stir until well combined, let sit for 20 minutes. To cook pancakes, heat a non-stick pan on medium-low heat, pour 1/4 cup batter or until 3 inches in diameter, cook until bubbles cover the pancake and it is no longer wet, about 30 seconds, make sure bottom is golden brown color, remove and place in a dish to cool, repeat until batter is gone. For custard pour whole milk, fat free milk, heavy cream, sugar and corn starch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and organge water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely. To serve, pinch the pancakes together half way, fill a plastic bag or piping bag with custard and pipe into pancake pocket, top with ground pistachio and serve with simple syrup or honey. Make sure to refrigerate.