In a sauce pan (separate than the one used for the qater sugar syrup if you just made a batch), add mozzarella cheese to medium-low heat, stirring constantly so the cheese melts, then add 1/2 a cup of qater and semolina.
Add rose water and orange blossom water and continue stirring until a soft dough forms. Remove from heat and spread on a large square pan brushed with some water. Cover with a plastic bag to avoid sticking and use a rolling pin to roll it as thin as possible.
Cut into rectangles and fill in with 1 TBSP of fresh cream each. Roll, and garnish with pistachios and lemon blossom jam. Allow to cool down before storing covered in the fridge until serving time.