Brush a baking dish, the same size as the pastry, with butter.
Place 1 sheet of filo pastry in the dish.
Brush the pastry in the dish with butter, then layer half of the filo sheets in this way.
Mix the nuts with sugar and cardamom powder and spread this over the Filo Layers, then cover with the remaining sheets, brushing
butter between them as before.
With a sharp knife, cut through the layers into diamond shapes or squares.
Heat the butter, until very hot, pour this evenly over the pastry, the top layers will crinkle.
Bake at 375f (190C), mark 5 for 25-30 minutes, until golden brown.
Leave to cool for about 10 minutes.
To make the syrup, Place water and sugar in a saucepan over high heat; bring to boil, reduce heat to low and allow to boil for 5
minutes, removing the froth as it appears.
Add the lemon juice and leave to simmer for 5-8 minutes; add the rose water and remove form heat.
Keep aside to cool.
Pour the syrup evenly over the Baklava and cut into the marks to separate the shapes.