Always start with the syrup so it has time to cool. In a small pot, combine the sugar, water, and lemon juice. Stir over medium heat until the sugar dissolves, then stop stirring and let it simmer for 5-7 minutes until it slightly thickens. Take it off the heat, stir in the orange blossom water (if using), and set it aside to cool completely.

In a separate pan, melt the 1 tablespoon of butter over low heat. Add the chopped dates, cinnamon, and pinch of salt. Cook for 2-3 minutes, stirring, until the dates become soft and fragrant. Add the warm water and mash everything with a spoon or fork until it forms a thick, sticky paste. Set this aside to cool as well.

If your kunafa dough is in long strands, give it a rough chop with a knife or kitchen scissors so the pieces are about 1-2 inches long. This makes it easier to work with. Place the chopped dough in a large bowl and pour the melted butter all over it. Use your hands to toss and mix thoroughly, ensuring every single strand is coated in butter.

Preheat your oven to 375°F (190°C). Grab a standard 12-cup muffin tin. Divide the buttered kunafa dough into 12 equal portions. Press one portion into the bottom and up the sides of each muffin cup, creating a little nest.

Take your cooled date paste and divide it into 12 small balls. Place one date ball into the center of each kunafa nest. Take a little more of the buttered kunafa dough and lightly sprinkle it over the top of each date ball, just to cover it.

Bake for 18-22 minutes, or until the edges are deeply golden and crispy. As soon as you take the hot bites out of the oven, immediately pour the cooled syrup evenly over each one. Let them sit in the pan for 10-15 minutes—this is crucial for the syrup to soak in properly. Then, gently remove them, garnish with crushed pistachios, and serve.