Ingredients

• Rose-Cardamom Syrup
• ¹/₂ cup honey
  
• 2 cups sugar
  
• 1-1/2 cups water
  
• 2 tablespoons lemon juice
  
• 12 whole cardamom pods
  
• ¹/₄ cup rose water
  

• Nut Filling
• 1 pound raw pistachio halves
  
• ¹/₄ cup sugar
  
• 1 tablespoon ground cinnamon
  
• ¹/₄ teaspoon ground cloves
  
• 1 pound (40- 42 sheets) phyllo dough sheets*, read storing/thawing directions
  
• ¹/₂ pound (2 sticks) unsalted butter
  
• 2 clean kitchen towels for assembly
  
• 11" x 17" jelly roll pan
  
• 1 pastry brush
  
• 1 pinch salt (optional)