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1. Preheat oven to 350°F.
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2. Combine walnuts, sugar, and cinnamon. Cut phyllo pastry sheets into 4 equal strips. Brush each strip with melted butter, working with one strip at a time and keeping remainder covered with plastic wrap (see How to work with "PHYLLO").
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3. Spread 1 heaping teaspoon of walnut mixture over each phyllo strip, leaving a 1-inch margin all around. Fold all edges in toward the middle.
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4. Press down firmly on one end of the strip with forefinger of one hand and with the other keep wrapping the strip around forefinger to form a "bird's nest." Tuck the last inch of pastry strip under the nest.
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5. Brush top of each roll with melted butter. Place on ungreased baking sheet and bake for 15 minutes, or until golden. Cool nests slightly on sheet before dipping in syrup.
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PREPARE SYRUP:
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1. Combine all ingredients in a saucepan. Bring to a boil and simmer for 15 minutes. Keep over low heat.
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2. Dip nests gently in syrup, letting excess drain back into saucepan.
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3. Sprinkle with chopped pistachio nuts and decorate each center with a scant teaspoon of apricot preserves.
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