- 1 packet phyllo pastry
- 250 g butter, melted
- 200 g almonds, roughly chopped
- 200 g walnuts or pecan nuts, roughly chopped
- 300 g pistachios, shelled
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 6 tablespoons brown sugar
- For rosewater syrup:
- 1 1/4 cup water
- 1 cup sugar
- A knob of butter
- 4 teaspoons rosewater
Preheat the oven to 180°C.
Combine nuts, cinnamon, cumin and brown sugar. Line a large baking tray with a sheet of phyllo and brush very lightly with melted butter.
Repeat with three more layers. Spread with a third of the nut mixture. Repeat process two more times, and end with a three sheets of phyllo. Use a rolling pin and press down on phyllo. Brush with butter.
Use a sharp knife and cut diamond shapes right through the pastry. Bake for 30 – 40 minutes until golden brown. Pour the warm rosewater syrup over and leave to cool. Serve with yoghurt or cream.
To make rosewater syrup: Bring water and sugar to boil in a small saucepan. Add butter and lemon juice and cook until syrupy. Remove from heat and cool down. Add rosewater and stir through.