1 lb. shredded fillo dough
1 lb. unsalted butter, rendered
Approximately 1/2 qt. syrup
1 tbsp. lemon juice
2 lb. nuts (pistachio or walnuts)
3/4 c. sugar for filling
1 tbsp. mazaheir (orange blossom water)

Prepare syrup in advance as follows: Combine 4 cups water, 2 cups sugar and 1 1/2 tablespoons lemon juice. Boil on simmer and skim foam on top until clear, 15-20 minutes. Set aside to cool.

Render unsalted butter as follows: Place in pan and simmer on low flame. Skim foam that forms on top until butter is clear. Set aside, but reheat when ready to use.

Prepare filling as follows: Combine coarsely ground walnuts or pistachios, add 3/4 cup of sugar and 1 tablespoons of mazaheir. Mix.

Work with approximately 1/4 of the dough at one time. Keep remaining dough covered. Shake gently to loosen strands. Place strand on a buttered surface (I like to use the tray for baking.), patting out to a 4-inch width. Sprinkle strand with butter. Place filling along inside edge of strand, about 1/2 inch thick.

Start rolling from the left edge, on an angle, upward and to the right. As you roll, you can form your coil as you go along. Repeat this and add onto the first one until the desired size is attained. Make the coil firm and close. Dredge with butter and bake at 300 degrees until golden brown. Pour syrup (as much as desired) while it is still warm.

Various fillings can be used: Walnuts, pistachio, almond and pine nuts, various sweet cheeses.