Saragli with Pistachios that Go "Kras Kras" (Crunchy)

• • 1 package (450g) phyllo pastry
• • 1 package (250g) unsalted butter, melted

For the Filling

• • 2 cups (300g) pistachios (Halepian nuts), ground (not too finely)

For the Syrup

• • 2 cups (500g) sugar
• • 1 1/3 cups (335ml) water
• • 1 tablespoon (18ml) honey
• • 3-4 cardamom seeds
• • 3 tablespoons (18ml) lemon juice
• • 3 tablespoons (40ml) rose water

First, let's prepare the syrup:

1. 1. In a saucepan, combine the sugar, water, honey, and cardamom. Let the water come to a boil, then reduce the heat and simmer for 7-8 minutes.
2. 2. Add the lemon juice, stir, and remove from the heat.
3. 3. Let it cool down.

For the Saragli:

1. 1. Preheat the oven to 180°C (350°F) fan setting. Butter a 30 cm baking pan. Lay one sheet of phyllo on your work surface with the wider side facing you and brush it lightly with butter. Place 2 wooden skewers in the middle (spanning from one side to the other) and fold the sheet over them. Sprinkle with 1 ½ tablespoons of the pistachios. Roll into a log, not too tightly.
2. 2. Gently scrunch the rolled phyllo with your hands, pressing from the right and left sides towards the middle, and remove the wooden skewers. Place the saragli in the center of the pan, forming a 'snail' shape. Brush the surface of the pastry well with butter so it doesn't dry out. Repeat the process with the remaining sheets, continuing the 'snail' pattern. Pour any leftover butter over the pastries.
3. 3. Bake in the preheated oven for 35-40 minutes. Remove from the oven and pour the cold syrup over it. Let it absorb the syrup, sprinkle with pistachios, and serve.