In a small saucepan, combine water, sugar, orange blossom, and lemon juice. Bring to a boil; cook on medium-low heat for 10 minutes or until the syrup thickens. Allow to cool.

In a bowl, combine ricotta, sugar, and orange blossom water; mix well.

Prepare a small bowl with water. Take a wonton wrapper, dollop half a teaspoon of ricotta filling. Wet the edges of the wrapper with water and fold in half. Pinch the edges to seal tightly. Set on a platter or baking sheet. Repeat with the rest of the wrappers, taking care they don’t touch each other.

In a saucepan, add two inches of oil and heat over medium heat, about eight minutes. The oil is ready when it reaches 350 degrees Fahrenheit (if you don’t have a thermometer, dip a wooden spoon into the oil. If bubbles form around it, the oil is hot enough for frying). Carefully drop two to three stuffed wontons into the hot oil; fry one to two minutes or until lightly golden. Briefly drain on a rack or a paper towel. Coat the hot confection in the cold syrup. Repeat with the remaining wonton wrappers. The key is to not let the stuffing leak out, otherwise it will burn and cloud the oil. If that happens, allow the oil to cool, remove as much debris as you can, and start over.

Dredge the syrupy confection in pistachios and transfer to a serving plate. Best enjoyed the same day!