Method

• 1.
  Preheat oven to 180°C. Lightly grease a 20cm x 30cm lamington pan and line with baking paper.
• 2.
  To make the filling, place nuts in a food processor and whiz until finely chopped. You want them quite finely crushed, but not powdery, some larger pieces are good for texture too. (Alternatively, you can do this in a mortar and pestle). Transfer to a bowl with the ground cardamom and sugar and mix to combine.
• 3.
  Working with one sheet of filo at a time, brush with clarified butter, then fold in half from the shortest side. Arrange in the prepared pan and brush again with butter, trimming the pastry if required.
• 4.
  Repeat with 2 more filo sheets, layering them into the pan. Scatter over half of the nut mixture, then repeat the layering with pastry and butter three more times. Scatter over the remaining nut mixture and layer the remaining four filo sheets and butter. Brush the final pastry layer with butter, and with a very sharp knife, cut the baghlava on the diagonal to create diamond shapes. Bake for 40-45 minutes or until golden. Set aside to cool briefly.
• 5.
  Meanwhile, for the rosewater syrup, combine sugar, 50ml water and rosewater in a small saucepan over medium heat.
• 6.
  Bring to the boil, stirring frequently, until the sugar has dissolved. Add the glucose syrup, cardamom and saffron and reduce the heat to low. Simmer for 5 minutes or until thick and glossy. Stir in the lime juice, then pour over the warm baghlava. Scatter with crushed pistachios and cool completely before serving.