# What You Need:
→ Filling
01 - 1 1/2 cups shelled unsalted pistachios
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon fine sea salt
→ Pastry
05 - 16 sheets phyllo dough, thawed
06 - 1/2 cup unsalted butter, melted
→ Orange blossom syrup
07 - 1 cup granulated sugar
08 - 1/2 cup water
09 - 2 teaspoons orange blossom water
10 - 1 tablespoon fresh lemon juice
→ Garnish
11 - 2 tablespoons finely chopped pistachios
# How-To:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Pulse the pistachios with the 1/4 cup sugar, cinnamon and salt in a food processor until the mixture is finely chopped but not pasty; transfer to a bowl.
03 - Unroll the phyllo and keep covered with a slightly damp towel to prevent drying while you work.
04 - Place one sheet of phyllo on a clean surface, brush lightly with melted butter, top with a second sheet and brush again.
05 - Along the long edge of the layered phyllo, sprinkle 2–3 tablespoons of the pistachio mixture in a compact line.
06 - Roll the phyllo tightly into a log, cut the log in half, and place each piece seam-side down on the prepared sheet; repeat to make a total of 16 rolls.
07 - Brush the tops of all rolls with the remaining melted butter, ensuring even coverage for a uniform golden color.
08 - Bake in the preheated oven for 25–30 minutes, until the pastry is deeply golden and crisp.
09 - While the rolls bake, combine 1 cup sugar, 1/2 cup water and the lemon juice in a small saucepan; bring to a boil, then simmer gently for 8 minutes.
10 - Remove the syrup from the heat, stir in the orange blossom water, and allow to cool slightly so it remains warm when applied.
11 - Remove the pastry from the oven and immediately spoon the warm syrup evenly over each roll so the syrup soaks in.
12 - Allow the rolls to cool to room temperature, then sprinkle with the chopped pistachios before serving.
