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1
Stack 10 sheets phyllo on a flat surface, keeping remainder covered with a dry, then a damp tea towel.
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2
Brush top sheet of stack with butter, lift sheet and replace on stack buttered side down.
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3
Brush top with butter, lift top two sheets and turn over on stack.
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4
Repeat until all 10 sheets are buttered, lifting an extra sheet each time.
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5
Top and bottom of finished stack should remain unbuttered.
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6
With kitchen scissors cut buttered stack of phyllo into approximately 10 cm (4 inches) squares.
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7
Stack and cover.
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8
Prepare remainder of phyllo.
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9
Depending on size of phyllo sheets, you may have fewer than 10 left at the end.
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10
Halve sheets if necessary to give 10 layers.
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11
Beat egg whites until stiff and beat sugar in gradually.
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12
Fold in nuts and rose water.
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13
Butter top of phyllo square and place a tablespoonful of nut mixture in the centre.
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14
Gently squeeze into a lily shape, with four corners of square as petals and filling in centre.
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15
Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish.
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16
Repeat with remaining ingredients, placing finished pastries close together in dish.
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17
Bake in moderate oven for 30 minutes, reduce to slow and cook for further 15 minutes.
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18
Meanwhile dissolve sugar in water over heat, add lemon juice and orange water and bring to the boil.
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19
Boil for 15 minutes, stir in rose water and cool.
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20
Spoon cool thick syrup over hot pastries.
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21
Leave until cool and sprinkle pistachio nuts in centres of pastries if desired.
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22
Note: If you are not used to working with phyllo pastry, then it is advisable to fill and shape the first lot of buttered squares before going onto the nest lot.
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23
The butter firms fairly quickly and it could be difficult to shape the pastries if the buttered sheets are left for a time.
