In a small saucepan, combine the water and sugar and bring to a boil. Reduce the heat to low and simmer for 5–7 minutes until slightly thickened. Stir in the lemon juice and orange blossom water. Remove from heat, transfer to a spouted container and allow the syrup to cool completely. Makes about ⅔ cup.

Wipe the saucepan with a paper towel and add the milk, cornstarch and sugar and stir until there are no lumps. Turn on the heat to medium-high and cook, whisking constantly until the mixture boils and thickens like a custard, about 5 minutes. Stir in the rose water. Transfer the mixture from a saucepan to a shallow bowl and allow it to cool completely.

Unroll half the phyllo dough and lay 15 sheets on top of each other. Cut the bottom 2 inches off the phyllo sheets so they are 9x12. Lay one sheet on a clean surface and brush the melted ghee evenly over it. Add a second sheet of phyllo dough and brush it with melted ghee. Repeat with the remaining phyllo sheets, making sure to butter each layer well. Cut the sheets into 12 equal squares. Repeat with the second half of the phyllo dough.

Preheat the oven to 350°F.

Place 1 tablespoon of the ashta mixture on half of each phyllo square diagonally. Fold the empty portion over the ashta and gently press down to spread the filling. Place on a 9x12 baking dish and repeat with the remaining squares. Position the triangles in six groups of four with the open parts facing the middle.

Brush the tops of phyllo generously with any remaining melted ghee. Bake for 35–40 minutes, or until deeply golden and crisp.

Remove the shaabiyat from the oven and immediately pour the cooled syrup evenly over them. Sprinkle the pistachios over the top. Let rest for 30 minutes to allow the syrup to fully absorb and then serve.