# What You'll Need:
→ Filling
01 - 1 1/2 cups shelled unsalted pistachios, pulsed to a coarse meal
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), about 9.5 x 12.5 inches each
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 Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Combine pistachios, sugar, cinnamon and salt in a food processor and pulse until the mixture is a coarse, evenly textured meal; avoid overprocessing into a paste. Transfer to a bowl and reserve.
03 - Unroll phyllo sheets and cover them with a slightly damp towel to prevent drying while you work.
04 - Lay one phyllo sheet on a clean work surface and brush lightly with melted butter; place a second sheet on top and brush again to create a thin, even layer of butter between sheets.
05 - Along the long edge of the stacked phyllo, evenly scatter 2 to 3 tablespoons of the pistachio filling into a narrow line, leaving a small margin at the edge.
06 - Tightly roll the phyllo away from the filling into a compact log, trim if necessary, then cut the log into two equal pieces. Place each piece seam side down on the prepared sheet.
07 - Repeat the layering, filling, rolling and cutting process with the remaining phyllo sheets and filling to yield 16 uniform rolls.
08 - Brush the tops of all rolls with the remaining melted butter, ensuring even coverage to promote crisp, golden browning.
09 - Bake in the preheated oven for 25 to 30 minutes, rotating the sheet once if necessary, until the rolls are deeply golden and crisp.
10 - While the rolls are baking, combine sugar, water and lemon juice in a small saucepan. Bring to a boil, then simmer gently for 8 minutes until slightly thickened. Remove from heat and stir in orange blossom water; allow to cool briefly.
11 - Remove the rolls from the oven and immediately spoon warm syrup evenly over them so the pastry absorbs the glaze without becoming soggy.
12 - Allow the rolls to cool to room temperature so the syrup sets, then sprinkle with finely chopped pistachios and serve.
