Sweet Nut Pastry

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a round baking dish.

Unfold the pastry sheets and cover with a towel. Place a damp towel on top and leave to rest for approx. 15 minutes.

Dust the work surface with the cornflour and place one sheet of pastry on top. Brush it with the melted butter. Do this with all the sheets and place them on top of each other. Cut the stack into squares approx. 8 x 8 cm.

Beat the egg whites until stiff and gradually stir in 50 g sugar. Fold in the chopped nuts (apart from the pistachios) and 1 tbsp rose water. Place 1-2 tbsp of the mixture on the pastry squares, pinch the corners together and place in the prepared baking dish. Bake for 35-40 minutes until golden brown.

Bring the remaining sugar and 350 ml water to the boil and simmer until a syrupy mixture forms. Stir in the lemon juice and the remaining rose water and leave to cool.