First, prepare the sugar syrup. Mix water, sugar and lemon juice in a saucepan over medium heat.

Bring to a boil then let it continue boiling for about 10 minutes or until it starts to thicken.

Remove from heat and add orange blossom water.

Let cool completely (It’s preferable to make the syrup ahead of time).

Place about 1 tablespoon or less Ashta cream on the pancake, a little further from the center.

Fold the pancake in half.

Start closing the half pancake by pinching the sides together but don’t pinch all the way.

Leave a little opening showing the filling(Ashta).

Dip the open side into crushed pistachios.

Serve as is or with the syrup. I personally prefer serving them with honey or maple syrup.