1. Preheat the oven to 375°F and lightly grease a 12-cup muffin pan.

2. Place the kataifi dough in a large bowl and gently separate the strands with your hands.

3. Pour the melted butter and orange blossom water over the dough, then toss until evenly coated.

4. Divide the dough into 12 portions and press each portion into the muffin pan, shaping it into a nest with a hollow center.

5. Bake for 18 to 22 minutes, or until the nests are deep golden and crisp.

6. While the nests bake, make the syrup by combining the sugar, water, and lemon juice in a small saucepan. Simmer for 5 to 6 minutes, then cool slightly.

7. Remove the nests from the oven and drizzle each one lightly with syrup while still warm.

8. Let the nests cool in the pan for 10 minutes, then carefully remove and cool completely.

9. In a mixing bowl, beat the cream cheese until smooth.

10. Add the powdered sugar and vanilla extract, then mix until fully combined.

11. Pour in the heavy cream and whip until the filling is thick, fluffy, and holds its shape.

12. Spoon or pipe the cream filling into the center of each cooled nest.

13. Top with chopped pistachios and serve.