Preheat oven to 200° heat top/bottom or 180° convection.

To prevent the dough from sticking to the molds, brush them with butter.

Spread the puff pastry on your work surface and cut the long side into 2 cm wide strips with a pizza cutter. .

Wrap the dough so that it overlaps on the form.

Mix egg yolk with milk and brush the Shirini Ghifi.

Place on a baking sheet lined with parchment paper and leave in the freezer or refrigerator for 20 minutes.

Once chilled, sprinkle with caster sugar and bake in the oven for 13- 15 minutes. Keep an eye on it.

Sprinkle with ground pistachios and let cool.

All ingredients should be cold. I place my whisk and a metal bowl also in the fridge.

Whip the cold cream with vanilla extract and rose water till stiff, adding the powdered sugar a little at a time.

Fill the cream into a pastry bag with a star-shaped nozzle and pipe it into the cooled Shirini Ghifi.

Cover the cream with ground pistachios.

Dust the Shirini Ghifi with caster sugar and serve with the fruit.