First, prepare the Ashta cream filling by heating up milk, cream, sugar, and cornstarch in a pot and slowly cook on medium heat while stirring constantly until it begins to thicken a little. Add rose & orange blossom water and continue to cook until custard is very thick.
Once the Ashta has cooled down, you can then prepare the phyllo dough. Place the butter and shortening in a small glass bowl, cover with plastic wrap, and melt in the microwave for 1 minute. Do not overheat.
To prepare the phyllo dough, place a flat sheet on a board or clean the kitchen counter. Brush with melted butter mixture and place another sheet on top. Repeat this process until you have used up all the sheets.
Cut the dough into squares and fill each square with ashta cream filling. Fold diagonally to form a triangle shape.
Brush the top of the shaabiyat with the remaining butter (I had about 1 tb. left). Bake for 25 minutes at 375°F until golden brown on top.
Remove from the oven and drizzle 1/3-1/2 cup of prepared attar over the shaabiyat. Decorate them with crushed pistachios and they are ready to serve.