Thick sugar syrup:

Bring the sugar, lemon juice and 300 ml water to the boil over medium heat. Cover and boil for 20 minutes until the sugar has completely dissolved and the syrup is thick. Stir in rosewater and remove from the heat.

Cut the filo pastry sheets to the size of your baking tin. Brush the baking tin liberally with melted butter.

Spread the cashews evenly over the pastry.

Cover with remaining filo, brushing every second sheet with butter. Do not butter the top layer.

Bake for 10 minutes, then reduce the temperature to 180ºC and bake for another 35 minutes or until golden.