Moroccan orange blossom water sweets : ) Happy Eid

So, I found this recipe (the subconscious inspiration) after the fact but these were good anyway. I have three bottles of orange blossom water; one from Kenitra, Morocco, one from Moulay Idriss, Morocco and one I bought in a supermarket in Vermont, imported from Lebanon. So I decided to make something with my fragrant surplus. In Morocco, it can be used as a perfume (sometimes spritzed on you after a meal), drunk mixed with milk as an aperitif before weddings, as well as baked into pastries with almonds, Marzipan, pistachios etc. These can be best described as mini baklavas with a Moroccan twist. Having read a bit about Ramadan pastries such as Turkish güllaç and an Iranian or Afghan version of baklava which contains rose water, I am pleased with my once again simple recipe.

Ingredients

2-3 tablespoons Moroccan orange blossom water
Phyllo dough ( aka "warqa" )
1 bag walnuts
honey
melted butter

Directions:

Blend (or crush) walnuts into a powder.
Place ground nuts into a small plastic bag (ziplock)
Pour orange blossom water onto ground nuts in the bag.
Seal the bag and kneed the orange blossom water into the nuts.
Leave to sit overnight.

Prepare phyllo dough by cutting into about 3 by 5 inch rectangular strips
Melt at least a 1/2 cup of butter.
Take one strip of phyllo dough and brush it with butter.
Take a second strip and superimpose it perpendicularly (to form a cross). Brush with butter.
Repeat
Place a spoonful of the nut mixture in the center.
Put some honey (1/4 teaspoon?) on top.
Fold in the two horizontal parallel edges of the phyllo dough to cover the nut-honey filling .
Fold in the remaining two to seal the pastry pocket. Brush butter as needed.

Bake at 350 until phyllo turns brown

Enjoy