• Defrost Kadaifi (shredded filo dough) according to package instructions. Keep in mind you will need to defrost frozen dough in the fridge overnight before you can use it.

Syrup

• Add water, sugar, and honey to a saucepan and cook over medium heat, while stirring, until the sugar is dissolved.
• Bring to a boil, then simmer for 5 minutes. Skim off the foam that comes to the surface. Mix in lemon juice and rose or orange blossom water and boil for a few additional minutes. Set aside to cool.

Preheat oven to 350° F

Clarify Butter

• Melt butter in the microwave or over very low heat. Clarify the butter by skimming the white foamy surface off then pour it into a measuring cup, leaving behind the milky residue on the bottom. 

Prepare the Filling

• Coarsely chop the pistachios in a food processor, or place them in a ziplock bag and pound until broken up. Mix cardamom and cinnamon with the chopped pistachios.

Assemble & Bake

• Butter a 9" x 13" baking pan and set aside until needed. Add Fillo Dough to a large bowl and break it up with your hands. Arrange half of the dough into the buttered pan.
• Pour ½ of the melted butter over the shredded Fillo dough and work in with your hands or a pastry brush, making sure all the strands are covered with butter. Press down firmly with your hands to compact the dough.
• Distribute the entire pistachio mixture evenly over the dough. Add the remaining shredded Fillo Dough over the nuts and pour the other ½ cup of clarified butter evenly over the dough.
• Bake in the oven for 60 minutes, or until the Fillo Dough is golden brown.
• Remove the pan from the oven and slowly pour the syrup all over the pan, making sure to cover every inch. Slice into squares.
• Allow the Kadayif to come to room temperature before serving. If you have that much self-control, congratulations!