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1
Combine sugar and water in heavy medium saucepan.
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2
Stir over medium-low heat until sugar dissolves.
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3
Add lemon juice and boil until mixture is syrupy, about 6 minutes.
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4
Remove from heat.
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5
Stir in 2 teaspoons orange flower water.
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6
Combine all ingredients in medium bowl.
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7
(Syrup and filling can be prepared 2 days ahead.
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8
Cover separately and store at room temperature.)
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9
Cover phyllo with dry towel, then damp towel.
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10
Let stand 30 minutes.
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11
Preheat oven to 350F.
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12
Lightly grease 2 large baking sheets.
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13
Place 1 phyllo sheet with long side parallel to edge of work surface; keep remaining phyllo sheets under towels.
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14
Brush half of phyllo lengthwise with butter.
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15
Fold in half lengthwise.
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16
Brush phyllo with butter.
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17
Sprinkle 4 teaspoons and mixture in narrow strip 1/2 inch from folded edge of pastry, leaving 1/2-inch border at short ends.
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18
Fold long 1/2-inch border over filling.
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19
Fold short ends over filling, then roll up lengthwise as for jelly roll, leaving 2 inches of unfilled pastry exposed.
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20
Starting from 1 short end, roll pastry loosely as for jelly roll.
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21
Tuck 2-inch pastry edge under and toward center, forming bottom of nest and flattening slightly.
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22
Place bottom side down on prepared sheet.
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23
Repeat filling and rolling with remaining phyllo sheets.
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24
Bake pastries until golden and crisp, about 20 minutes.
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25
Cool pastries on baking sheets on racks 5 minutes.
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26
Using metal spatula, loosen pastries from sheets.
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27
Drizzle each pastry with 1 tablespoon syrup.
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28
Cool completely.
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29
(Pastries can be prepared 1 day ahead.
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30
Cover with foil and store at room temperature.)
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31
Arrange pastries on plates.
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32
Sprinkle each with 2 teaspoons pistachios.
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33
Drizzle with remaining syrup.
