Make the syrup first. In a small saucepan, combine water, sugar, honey, and citrus peel. Bring to a gentle boil, then simmer 10 minutes until slightly thickened. Remove from heat, stir in lemon juice, rosewater, and orange blossom water. Cool completely.

Prep the nuts. In a bowl, mix chopped nuts, 1/3 cup sugar, cardamom, cinnamon (if using), and a pinch of salt.

Get the pastry ready. Preheat oven to 350°F (175°C). Brush a 9x13-inch baking pan with melted butter. Keep phyllo covered with a slightly damp towel to prevent drying.

Build the base. Lay 8–10 sheets of phyllo in the pan, one at a time, brushing each sheet lightly with butter before adding the next.

Add the nuts. Spread half of the nut mixture evenly over the base. Top with 6–8 more buttered phyllo sheets.

Second nut layer. Add the remaining nuts. Finish with 8–10 more buttered phyllo sheets on top.

Score before baking. With a sharp knife, cut the assembled pastry into diamonds or squares. This helps it bake evenly and makes serving easier.

Bake. Bake 35–45 minutes, until deep golden and crisp. If edges brown too quickly, tent loosely with foil.

Syrup time. While the pastry is hot, pour the cooled syrup evenly over the cuts and surface. You should hear a happy sizzle. Let it rest at least 4 hours (overnight is best) to absorb.

Garnish and serve. Sprinkle with chopped pistachios and a pinch of rose petals if you like. Serve at room temperature.