Rouleaux sucrés au fromage (Halawet el Jibn)

Combine the sugar, water and lemon juice in a small saucepan and bring to a boil. Simmer gently for 8–10 minutes until slightly syrupy, then take off the heat and stir in the rose water and orange blossom water. Let it cool completely before using — a hot syrup will melt the cheese dough.

• 200 g sugar
• 150 ml water
• 1 tsp lemon juice
• 1 tbsp rose water
• 1 tbsp orange blossom water

✅ C'est prêt quand : the syrup coats the back of a spoon lightly and has cooled to room temperature

Whisk the milk, cream, cornstarch and sugar together in a saucepan until smooth. Set over medium-low heat and whisk constantly until it thickens into a thick, smooth pudding that holds its shape on the whisk, about 8–10 minutes — don't stop stirring or it will catch at the bottom. Off the heat, stir in the rose water, pour into a shallow dish, cover and chill until firm, at least 2 hours (it can be made a day ahead).

• 500 ml whole milk
• 250 ml heavy cream
• 30 g cornstarch
• 40 g sugar
• 1 tsp rose water

✅ C'est prêt quand : the cream is thick like a soft pudding and holds a ribbon shape when drizzled from the whisk