1. In a glass dish, break the puff pastry hearts into pieces (reserving four for garnish). Then, place the anari cheese in a colander to drain.
2. In a mixer, beat the cornstarch pudding mix sachets with three cups of milk until fluffy. Add the heavy cream and continue beating until the mixture is light and airy. Pour the mixture into a bowl.
3. Place the anari cheese in the mixer and beat until crumbled. Add the sugar, rosewater, cinnamon, ground walnuts, and the remaining half cup of milk, then mix well. Spread this mixture over the puff pastry pieces.
4. Layer the instant cornstarch pudding cream on top. Finally, break the four reserved puff pastry hearts over the top and place the anarokrema in the refrigerator for 2-3 hours. Alternatively, you can assemble the anarokrema in layers: puff pastry, anari mixture, and cream mixture, finishing with puff pastry. Then, top with the instant cornstarch pudding cream.
5. Finally, break the four reserved puff pastry hearts over the top and place the anarokrema in the refrigerator for 2-3 hours. Alternatively, you can assemble the anarokrema in layers: puff pastry, anari mixture, and cream mixture, finishing with puff pastry.
