Syrian Sweet Cheese Pastries

You will find a more straightforward version of these phyllo-based pastries in any traditional Syrian bakery, but I have tweaked the classic recipe to be a little less sweet and a little more flavorful. If you want to serve them as they would be in a Syrian home, use the full 2 cups [480 ml] of sugar syrup. I use about half that amount to help the pistachios adhere without overwhelming the delicate ricotta filling.