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1
Preheat oven to 350F.
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2
Using electric mixer, beat cream cheese, 3 tablespoons honey and 1 tablespoon sugar in medium bowl until smooth.
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3
Mix in cream, egg, vanilla and orange peel.
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4
Spoon mixture into 9-inch glass pie dish.
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5
Bake until mixture is set, about 20 minutes.
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6
Transfer to rack and cool custard completely.
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7
Combine 3 tablespoons water, 2 tablespoon honey and 1 tablespoon sugar in small saucepan.
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8
Boil until syrup thickens slightly, about 5 minutes.
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9
Preheat oven to 375F.
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10
Brush large baking sheet with 1 tablespoon melted butter.
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11
Combine 1/2 cup pistachios and 1 tablespoon sugar in small bowl.
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12
Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic).
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13
Brush lower half of phyllo lengthwise with melted butter.
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14
Fold phyllo lengthwise in half.
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15
Brush phyllo with melted butter; sprinkle with about 1 tablespoon pistachio mixture.
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16
Divide custard into 8 equal portions.
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17
Spoon 1 portion custard onto phyllo near 1 short edge.
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18
Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely.
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19
Repeat with remaining phyllo, butter, pistachio mixture and custard.
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20
Transfer pastries to prepared baking sheet.
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21
Brush with butter.
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22
Bake until golden, about 18 minutes.
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23
Brush with syrup.
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24
Sprinkle with additional chopped nuts.
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25
Serve warm or at room temperature.
