450 g/1 lb/2 cups caster (superfine)
300 ml/0.5 pt water
5 ml/1 tsp lemon juice
30 ml/2 tbsp rose water
350 g/12 oz/1.5 cups unsalted (sweet) butter, melted
450 g/1 lb filo pastry (paste)
675 g/1.5 lb/6 cups almonds, finely chopped
To make the syrup, dissolve the sugar in
the water over a low heat, stirring occasionally. Add the lemon juice
and bring to the boil. Boil for 10 minutes until syrupy, then add the
rose water and leave to cool, then chill.
Brush a large roasting tin with melted butter. Layer half the sheets
of filo in the tin, brushing each one with butter. Fold up the edges
to hold in the filling. Spread the almonds over the top. Continue to
layer the remaining pastry, brushing each sheet with melted butter.
Brush the top generously with butter. Cut the pastry into lozenge
shapes about 5 cm/2 in wide. Bake in a preheated oven at 180°C/350°F/
gas mark 4 for 25 minutes until crisp and golden. Pour the cool syrup
over the top, then leave to cool.