Halawet el Jibn (Sweet Cheese Rolls)

Method

1. 1

   Make the syrup: combine half the sugar with water, a squeeze of lemon and half the rose water in a small pot, and simmer until slightly thickened.

2. 2

   Set the syrup aside to cool completely; meanwhile, whip the heavy cream with the remaining rose water until thick and holding soft peaks, then chill.

   💡 Start with cold cream and a cold bowl — it whips faster and holds its peak longer.

3. 3

   In a wide pan, combine the mozzarella, semolina, remaining sugar, a splash of the cooled syrup and a little water; melt over low heat, stirring constantly, until it comes together into a smooth, stretchy dough.

   💡 Knead it warm — cooled cheese dough stops negotiating.

4. 4

   Turn the warm dough out between two sheets brushed with syrup and roll it out thin.

5. 5

   Pipe or spoon the whipped cream along one edge, then roll the dough up around it snugly and slice into pieces.

6. 6

   Chill the rolls until firm.

7. 7

   Serve drizzled with the remaining syrup and dusted with a green snow of ground pistachio.