I made it as part of a Greek-themed feast I was having with Kaz and Chocolate Crackle. Kaz made really yummy bougatsa for dessert as well - it was filo heaven!
Make the syrup first and the pop into the fridge while you make the pastry part.
500g caster sugar
juice of 1/2 a lemon
1 tablespoon rosewater
1 tablespoon orange-flower water
For the pastry:
125g melted unsalted butter
400g filo pastry
Add water, sugar and lemon juice to a pot and bring to the boil. Keep it at boiling point for 5 minutes. Add the rosewater and flower water and then remove it from the heat. Pour it into a jug, let it cool and then chill it in the fridge.
Preheat the oven to 180ºc.
Awaiting its drenching in sweet nectar
As soon as it comes out of the oven, pour over half the cold syrup. Leave it a few minutes to soak in and then pour over the rest.
Buttery, pistachio-ey, rose scented bliss!! It doesn't get much better than this - and it was even better the next day.