In a bowl, mix together the flour, vanilla powder, salt and butter. Mix to form a sand-like consistency. Add egg, vinegar and 8 tablespoons of the blossom water. Form into a ball, adding the remainder of the blossom water as needed. Place dough onto a floured surface and knead to form a soft dough. Cut into two pieces. Cover with plastic wrap and Let rise in a covered bowl in the frig for 1-2 hours. When chilled, roll out each ball into a rectangle. Keep laminating and rolling until you get a thin, thin sheet, making sure your work surface is floured. Using a 2 inch square scalloped cookie cutter, cut out square shapes. On each square, Make a half inch cut in the middle of each side of the square, leaving the center of the square uncut. Stack three squares on top of each other, at different angles. Press your finger in the center of the three stacked squares so they stick together in the center. Repeat until all squares are used up. In a Dutch oven, heat oil to 365 degrees. (To test the oil for frying, drop a small piece of dough into the hot oil. If it vigorously bubbles up, it is ready for frying.) Carefully place one 3-square flour on the end of a wooden spatula handle. Press it gently in the center of the squares. Carefully drop the flower into the oil using the wooden spoon handle to hold it in the oil for a few seconds. When the flowers turn a golden brown, remove with a spider or slotted spoon and drain on a paper towel lined sheet pan. Drizzle the flower with a small amount of the heated honey and sprinkle the center with a tiny amount of pistachios. Makes about 15 flowers.