1 lb. phyllo pastry dough
1 lb. chopped walnuts
1/2 c. sugar
1 tbsp. mazzaher (orange blossom water)
1 lb. rendered butter, melted
Syrup
Chopped pistachios

Cut pastry sheets in half. Cover with damp cloth to prevent drying out. Take each half sheet, brush thoroughly with butter. Take heaping tablespoon of nut mixture and spread all over; roll loosely. Form into circular shape tucking ends under. Place on baking sheet. brush with butter. Bake at 375 degrees, 5-8 minutes until pale brown and crisp. Pour 1 tablespoon of syrup over while pastry is hot. Cool. Put 1 teaspoon chopped pistachio in center. Put in cupcake papers.