# What you'll need:
→ Pastry
01 - 16 oz phyllo dough, thawed
02 - 1 cup unsalted butter, melted
→ Nut Filling
03 - 2 cups shelled pistachios, finely chopped
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon
→ Honey Syrup
06 - 1 cup honey
07 - 3/4 cup water
08 - 1/2 cup granulated sugar
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon orange blossom water, optional
# Method:
01 - Preheat oven to 350°F. Brush a 9x13-inch baking dish thoroughly with melted butter.
02 - In a mixing bowl, combine finely chopped pistachios, 1/2 cup granulated sugar, and ground cinnamon. Mix until evenly distributed and set aside.
03 - Arrange 8 sheets of phyllo dough in the prepared baking dish, brushing each sheet generously with melted butter as you layer.
04 - Sprinkle one-third of the pistachio mixture evenly across the phyllo base.
05 - Layer 4 additional phyllo sheets over the nut mixture, brushing each with melted butter. Distribute another one-third of the pistachio filling evenly.
06 - Layer 4 more phyllo sheets with butter between each. Add the remaining pistachio mixture. Top with the final 8 phyllo sheets, brushing each sheet with melted butter.
07 - Using a sharp knife, cut the assembled pastry into uniform diamonds or squares, cutting through all layers.
08 - Bake for 35 to 40 minutes until the pastry is golden brown and crispy throughout.
09 - While the pastry bakes, combine honey, water, 1/2 cup granulated sugar, and lemon juice in a saucepan. Bring to a rolling boil, then reduce heat and simmer for 8 to 10 minutes. Stir in orange blossom water if desired.
10 - Remove the baked pastry from the oven and immediately pour the hot syrup evenly over the surface. Allow to cool completely at room temperature before serving.
