Masa
1 package of phyllo dough (thin sheets of pastry, available at Middle Eastern stores)
4 cups of melted butter
Filling
2 cups of crushed almonds without shells
3 tablespoons of rose water
1 tablespoon of orange blossom water
Syrup
4 cups of sugar syrup (see notes)
1/2 liter of water
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of orange blossom water
Pistachio meal
Masa
1 package of phyllo dough (thin sheets of pastry, available at Middle Eastern stores)
4 cups of melted butter
Filling
2 cups of crushed almonds without shells
3 tablespoons of rose water
1 tablespoon of orange blossom water
Syrup
4 cups of sugar syrup (see notes)
1/2 liter of water
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of orange blossom water
Pistachio meal
Make the filling: mix the almonds with rose water. Reserve
To make the syrup, bring sugar syrup and water to a boil
When the syrup is boiling, add lemon juice and let it simmer for 10 minutes
Let it cool and add orange blossom water
Assembly: grease a baking dish with melted butter. Reserve
Cut the phyllo dough sheets into pieces that fit the baking dish
Place one sheet of phyllo in the dish and brush it with plenty of melted butter
Repeat this process to form 20 layers of phyllo dough
Add orange blossom water to the filling and mix well
Spread this mixture in the baking dish and cover it with brushed phyllo sheets, just like before
Make sure the top two layers are smooth and even
With a sharp knife, cut the dessert into diamonds and bake in a medium oven until golden brown
Remove from oven, unmold, and drizzle with cold syrup
Serve sprinkled with pistachio meal
