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MAKE THE SYRUP: In a pot over medium heat add the water, sugar, and orange blossom water. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature.
MAKE THE CUSTARD: In a mixing bowl, add the 4 eggs and ⅓ cup sugar. Beat together with a whisk until lighter in color. In a small pot over medium heat, add the heavy cream, milk, sugar, salt, cornstarch, semolina, and vanilla extract. Whisk continuously and bring to a boil. Once bubbling, reduce the heat, bring it to a simmer, and continuously whisk until it thickens up. Take off the heat and add the butter. Mix to incorporate.
ASSEMBLY AND BAKE: Preheat oven to 350°F. Brush the bottom of a 9x13 tray with melted butter. Add a sheet of phyllo dough, letting the sides hang over the edges. Brush with butter and add another sheet on top. Repeat until you have 9 to 10 phyllo sheets stacked. Pour the custard on top and repeat the phyllo and butter layers again. Cut into 12 equal pieces. Bake for 45 to 50 minutes until golden and crispy. Pour the simple syrup all across and garnish with chopped pistachios and rose petals. Allow to soak for at least an hour before enjoying.