Categories: Desserts 
      Yield: 40 servings 
  
      1 lb Phyllo dough sheets 
    3/4 c  Unsalted butter; melted 
    1/2 c  Chopped pistachio nuts, opt. 
 
--------------------------------NUT FILLING-------------------------------- 
      2    Egg whites 
    1/2 c  Caster sugar 
      2 c  Coarsely ground walnuts 
      2 c  Coarsely ground almonds 
      1 ts Rose water 
 
--------------------------------ALTAR SYRUP-------------------------------- 
      2 c  Granulated sugar 
  1 1/2 c  Water 
      1 ts Lemon juice 
      1 ts Orange flower water 
      1 ts Rose water 
  
      Stack 10 sheets phyllo on a flat surface, keeping remainder covered 
  with a dry, then a damp tea towel. 
      Brush top sheet of stack with butter, lift sheet and replace on stack 
  buttered side down.  Brush top with butter, lift top two sheets and turn 
  over on stack.  Repeat until all 10 sheets are buttered, lifting an extra 
  sheet each time.  Top and bottom of finished stack should remain 
  unbuttered. 
      With kitchen scissors cut buttered stack of phyllo into approximately 
  10 cm (4 inches) squares.  Stack and cover.  Prepare remainder of phyllo. 
  Depending on size of phyllo sheets, you may have fewer than 10 left at the 
  end.  Halve sheets if necessary to give 10 layers. 
      Beat egg whites until stiff and beat sugar in gradually.  Fold in nuts 
  and rose water. 
      Butter top of phyllo square and place a tablespoonful of nut mixture in 
  the centre.  Gently squeeze into a lily shape, with four corners of square 
  as petals and filling in centre. 
      Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish.  Repeat with 
  remaining ingredients, placing finished pastries close together in dish. 
      Bake in moderate oven for 30 minutes, reduce to slow and cook for 
  further 15 minutes. 
      Meanwhile dissolve sugar in water over heat, add lemon juice and orange 
  water and bring to the boil.  Boil for 15 minutes, stir in rose water and 
  cool. 
      Spoon cool thick syrup over hot pastries.  Leave until cool and 
  sprinkle pistachio nuts in centres of pastries if desired. 
      Note: If you are not used to working with phyllo pastry, then it is 
  advisable to fill and shape the first lot of buttered squares before going 
  onto the nest lot.  The butter firms fairly quickly and it could be 
  difficult to shape the pastries if the buttered sheets are left for a time.