33/4 C GROUD PISTACHIO NUTS
1 1/4 C CONFECTION SUGAR
1 TAB GROUND CARDAMON
2/3 C UNSALTED MELTED BUTTER
1 POUND FILO PASTRY
SYRUP 2 C SUPERFINE SUGAR
1 1/4 C WATER
1 TAB ROSE WATER
Firstmake the syrup ;place sugar and water i a saucepan
Bring to a boil then simmer for 10 minutes until syrupy.
Stir in rosewater cool.
Mix nuts and cofectionsugar and cardamon preheat oven
Brush a large retangular bakingsheet pan with a
Little melted butter. Taking one sheet of filo at a time
Keeping remainder covered with damp cloth brush with
Butter and lay on buttom of pan. Continue until you
Have 6 buttered layers on pan.
Spread half of nut mixture on top.
Take another 6 sheets of filo brush each with butter
And lay over nutsmixture..sprinkle over remaning nuts
And top with final 6 filo sheets each brushed with but
Vcut the pastry diagnolly into small lozenge shape
Using a sharp knife.pour the remaining melted butter
Ovrer the top
Bake 20 min increase the heat to 400 f and bake for 15
min. until light golden
Remove from oven and drizzle about three quaters of
the syrup over pastry. Reserving the remainder for