In a saucepan, combine sugar, water, and lemon juice.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, until it thickens slightly.

Add the orange blossom water or rose water if using, then remove from heat. Allow the syrup to cool while you prepare the rest of the dessert.

Cut the toast into cubes.

In a saucepan, pour the milk, cream, sugar and cornstarch. Stir the mixture over medium heat, then add the bread cubes.

Continue stirring, and use a hand whisk to smooth the pudding, bring it to simmer. Remove from heat and allow to cool.

Preheat your oven to 365°F (180°C).

In a large bowl cut the kunafa dough into 1 inch slices, drizzle the melted butter over the kunafa dough with the powdered sugar. Mix all together with your hands.

Take half of the shredded kunafa dough and spread it in a greased 23 cm round baking pan. Press it down gently with a cup to create an even layer.

Spread the clotted cream filling mixture over the dough.

Cover the filling with the remaining half of the kunafa dough, pressing it down gently.

Bake kunafa in the preheated oven for about 30-40 minutes or until the kunafa turns golden brown and crispy on top.

Once the kunafa is out of the oven, flip it carefully in a serving dish. Pour the cooled sugar syrup over the hot kunafa. Be sure to evenly distribute the syrup. Allow the kunafa to rest for about 10-15 minutes to soak up the syrup.

Optional: sprinkle chopped pistachios on top of the kunafa for added flavor and decoration.