16 oz [455 g] unopened container filo dough sheets
16 oz [455 g] walnuts
2 teaspoons [4 g] ground cardamom
2 teaspoons [4 g] ground cinnamon
½ teaspoon [1 g] ground cloves
1 cup [210 g] extra virgin olive oil, plus more for greasing
Instructions
Make the syrup the night before (or a couple hours before): Place the sugar and salt in a small saucepan. Shake out into an even layer. Pour on the water so the sugar is evenly covered. Make sure there are no sugar granules sticking to the side of the pot.
Bring to a boil over medium-high heat, uncovered and without stirring. It will simmer around the edges for a few minutes, and then will begin to boil throughout. Once it comes to a boil, let it bubble away for about 1½ minutes without stirring, just until the sugar dissolves completely.
As soon as the sugar dissolves completely, add the rosewater, cover tightly with a lid, reduce the heat to low, and let it simmer for 2 more minutes (this will prevent crystallization, but won’t change the consistency of the syrup).
Let it cool down at room temperature for a little while, cover, and chill completely in the refrigerator. Once fully chilled, it should be about the consistency of honey.
Place your filo in the refrigerator overnight to thaw.
A few hours before you’re ready to bake, move your filo from the fridge to the counter to let it come to room temperature before opening.
Once you’re ready to bake, preheat the oven to 350°F [180°C].
Place the walnuts, cardamom, cinnamon, and cloves in a food processor fitted with the blade attachment. Pulse several times, just until the walnuts are finely chopped (do not over-process, or they will become a paste). Set aside.
Grease a rimmed sheet pan with about a teaspoon of olive oil.
Open your filo dough package, and divide the dough into two stacks. Place the first stack on the sheet pan. Top with the walnut mixture, and spread out into an even layer. Top with the second stack of filo dough.
Slice as in the video below the recipe (slice across in one direction, then diagonally in another direction).
Evenly drizzle the cup of olive oil over the surface of the filo.
Bake for about 30 minutes, until very lightly golden brown on top.*
As soon as it comes out of the oven, pour the cooled syrup slowly and evenly over the surface. If any liquid runs off to the side, spoon it back over the surface until it stops running. Immediately sprinkle with pistachios and rose petals, if using.
Let it sit** for at least a few hours, then slice through again, and serve. Store at room temperature for a few days, and freeze whatever you don’t plan to eat in the first few days.
