# What You'll 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 (approximately 12 x 16 inches per sheet)
06 - 1/2 cup unsalted butter, melted (1 stick)
→ 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 Make It:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Combine pistachios, granulated sugar, ground cinnamon and fine sea salt in a food processor; pulse until finely chopped but not pasty. Transfer to a bowl and set aside.
03 - Unroll the phyllo sheets and cover with a slightly damp towel to prevent drying while you work.
04 - Place one phyllo sheet on a clean surface and brush lightly with melted butter. Top with a second sheet and brush again.
05 - Along the long edge of the layered sheets, arrange 2 to 3 tablespoons of the pistachio mixture in a line. Roll the phyllo tightly into a log, sealing the edge with a little butter.
06 - Cut each log into two equal pieces and place them seam side down on the prepared baking sheet. Repeat the layering, filling and rolling to make a total of 16 rolls.
07 - Brush the tops and sides of all rolls with the remaining melted butter to ensure even browning.
08 - Bake in the preheated oven for 25 to 30 minutes, rotating the sheet once if necessary, until the rolls are deeply golden and crisp.
09 - While the rolls bake, combine granulated sugar, water and fresh lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer gently for 8 minutes. Remove from heat and stir in the orange blossom water; allow to cool slightly.
10 - When the rolls are hot from the oven, spoon the warm syrup evenly over them so the pastry absorbs the syrup.
11 - Allow the rolls to cool to room temperature so the syrup sets. Just before serving, sprinkle with finely chopped pistachios.
