In a large bowl, mix the flour, melted butter, and a pinch of salt. Gradually add the orange blossom water and warm water, kneading until you have a smooth, elastic dough. Wrap in plastic and let it rest for 20 minutes.

While the dough rests, prepare the filling. In a food processor, pulse the pistachios and sugar until finely ground but not oily.

Transfer the nut mixture to a bowl and mix in the honey, softened butter, cinnamon, and a splash of orange blossom water until it forms a moldable paste.

Take small portions of the pistachio paste and roll them into small, finger-sized logs, tapered at both ends.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Divide the dough into 4 pieces. On a lightly floured surface, roll out one piece as thinly as possible (almost translucent).

Place a pistachio log near the edge of the dough. Fold the dough over the log to cover it completely, pressing down firmly around the filling to seal it and remove air pockets.

Using a fluted pastry wheel or knife, cut out the crescent shape, leaving a small border of dough. Curve the ends slightly to form the traditional horn shape.

Repeat with the remaining dough and filling, placing the pastries on the prepared baking sheet.

Bake for 12-15 minutes. The pastry should remain pale and not turn golden brown.

Remove from the oven and let them cool completely on a wire rack. Dust lightly with powdered sugar before serving if desired.