• Line / prepare a baking sheet with parchment paper like you would usually do and set aside. NOTE: For this recipe, I used my Large bonMat from bon COOK placed on top of a large perforated baking sheet. Set aside.
  9 sheets phyllo pastry
• Set aside 9 sheets of phyllo pastry, under a clean kitchen towel so they do not dry out.
• The best way to get a tender filling for this recipe is to rehydrate the dates using hot water:

  Pit and halve the dates, place them in a bowl, and cover them with boiling water. Let them sit for about 10–15 minutes. Drain thoroughly and pat dry. Set aside.
  5.50 oz dates
• Preheat oven to 350℉/180℃.

WALNUT M'HANCHA FILLING PREPARATION

• Set the butter in a microwavable bowl and heat until melted. Set aside to cool down.
  5.50 oz butter
• In a food processor, blend the walnuts until it looks like coarse sand.

  Add the dates and orange blossom water. Blend until you get a thick paste.
  9 oz walnuts, 3 Tbsp Orange Blossom Water
  
• Transfer the paste onto your working table and divide it roughly in 4 parts.

  Roll each part into a long and thin log of about the same length as the short side of your phyllo pastry about 12 inch | 30 cm. Set aside.
  

PHYLLO PASTRY PREPARATION

• Place one phyllo sheet on your work surface, with the short side closest to you. Brush the phyllo with melted butter. And place a second sheet on top.

  1 inch | 3 cm from the bottom carefully place the walnut paste log. Using your fingers rearrange the length so it is a long as the phyllo sheet is wide.

  Roll the pastry up into a cylinder, keeping it slightly loose.

  NOTE: If it is too tight the pastry will crack and break when it is being cooked in the oven.

  Repeat with the 3 additional segments. Set aside.
  
• Take the 9th and last phyllo pastry onto your work table. Brush it with melted butter. Fold it in two and brush the top again with melted butter.

  Transfer it to your prepared baking sheet.
  
• Shape the cylinder into a small, tight coil and place it on the folded phyllo pastry, seam side down. Add each cylanders to the end of the coil on the baking sheet, forming a large coil.

  Then fold the phyllo base to the sides of the coil to kept it into place while it's being baked.

  With the remaining melted butter brush it all over the phyllo pastry.
  

COOK!

• Bake for 25-35 minutes at 350℉/180℃ (Every oven heats differently, monitor your pastry from 25 minutes). It is ready when the pastry is golden. 
  

ORANGE BLOSSOM HONEY PREPARATION

• Once the pastry is out of the oven, prepare the orange blossom honey by placing the honey, spring water and a pinch of salt into a sauce pan.

  Bring it to a boil over medium heat. Turn off the heat and whisk in the orange blossom water.

  Brush the hot honey on top of the warm phyllo pastry.
  4 oz honey, 1 Tbsp Spring Water, 1/16 tsp sea salt, 1 tsp Orange Blossom Water
  
• Serve warm or at room temperature. Dust powdered sugar on top and sprinkle pistachios and dried rose petals. Enjoy and Ramadan Kareem!