# Ingredient List:
→ 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 (approximately 12 x 16 inches), 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 Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Place pistachios, sugar, cinnamon and salt in a food processor and pulse until finely chopped but not pasty; transfer to a small bowl.
03 - Unroll phyllo sheets and cover 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.
05 - Evenly sprinkle 2 to 3 tablespoons of the pistachio mixture in a line along the long edge of the layered phyllo.
06 - Roll the phyllo tightly into a log, then cut the log into two equal pieces and place each piece seam-side down on the prepared baking sheet.
07 - Repeat the layering, filling and rolling process with the remaining phyllo and pistachio mixture to yield 16 rolls in total.
08 - Brush the tops of all rolls evenly with the remaining melted butter.
09 - Bake on the center rack for 25 to 30 minutes, or until the rolls are deep golden and crisp.
10 - While the rolls bake, combine sugar, water and 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 orange blossom water; allow to cool slightly.
11 - Remove the rolls from the oven and immediately spoon the warm syrup evenly over them so the syrup is absorbed.
12 - Allow rolls to cool to room temperature, then sprinkle with the finely chopped pistachios before serving.
