• First make the syrup and fridge overnight
• Put the water, sugar and rosewater in a pan and heat till the sugar has dissolved
• Boil the mixture for 10 minutes to make into a syrupy sauce
• Next prepare the pastry
• With a large knife carefully cut the filo pastry roll without unfolding lengthways
• You will need to cut the pastry very, very fine like spaghetti
• Melt the 70g butter
• Combine the shredded filo pastry with the butter, cinnamon and sugar
• Divide into two and layer a greased tin with half
• Press down gently and set aside

Filling

1. Mix all the “filling” ingredients together in a bowl till evenly distributed
2. Spread the mixture over the first pastry layer in the prepared tin
3. Add the final pastry layer to the top, spreading out evenly
4. Cook at 180’c for about 25-35 minutes till browned on top and crispy
5. Remove from oven
6. Carefully tip upside down on a flat plate
7. Drizzle the top with the chilled syrup
8. Cool the cake and chill for a minimum of four hours
9. Serve in slices just as it is - delicious!