1. Take the kataifi out of the freezer 2 hours before use, or the night before, and place it in the refrigerator to thaw.
For the Syrup:
1. For the syrup: In a small saucepan, combine all the syrup ingredients. Place it on the heat, and when it starts to boil, lower the heat and simmer for 6-7 minutes. Turn off the heat and let it cool.
2. Unravel the kataifi and place it in a rectangular baking pan measuring 22x33cm. Drizzle the butter over it and mix so that the butter coats all the pastry. Bake in a preheated oven at 180°C for 45 minutes.
3. Remove from the oven and pour the cold syrup over it. Set aside for 2-3 hours to absorb the syrup.
Prepare the Cream:
1. In a saucepan, pour 3 cups of milk and place it on the heat to boil. In a bowl, combine the sugar, orange zest, and mix. Add the remaining 1 cup of milk, vanilla extract, eggs and yolks, fine semolina, cornstarch, and mastic, and mix well. Pour a little of the hot milk in and stir to warm up the egg mixture.
2. Stir until the cream boils and thickens. Add the orange juice, orange blossom water, and butter. Stir until the cream thickens well and boils for 2-3 minutes. Pour the cream over the kataifi and cover with plastic wrap to prevent a skin from forming.
3. When the cream has cooled, place it in the refrigerator for 2-3 hours to chill. Whip the heavy cream with the powdered sugar for 5 minutes at medium speed until it becomes a fluffy whipped cream. Spread the whipped cream over the custard and sprinkle with the Halep nuts.
