Pre-heat the oven to 150 °C/300°F/gas mark 2.

Mix the clarified butter and ghee together then brush a little over the base and sides of a 15 x 30cm (6x12 inch) deep sided baking tin. Place into the baking tin 2 sheets of filo pastry then brush with the butter mixture. Repeat 10 times so a total of 20 sheets are layered, with every 2nd sheet covered in butter.

Place the pistachio/almonds into a medium bowl then add the cinnamon, olive oil, honey and rose water and mix to combine. Spoon over the layered filo and spread out to cover totally. Drizzle the cream over the nuts. Repeat layering 2 sheets of filo pastry then brushing with butter 8 times, adding another 16 sheets in total.

Using a sharp knife cut through lengthwise into 4 rows. Cut each row diagonally into slices 5cm (2 inches) long. Cover with foil. Place in the oven for 1 1/2 to 2 hours until golden brown and each layer of pastry is cooked and crispy. Remove from the oven and pour over the cold sugar syrup, then leave to cool. When cool, serve with ice cream or as a petit four with coffee.

Per serving: 2464 Calories (kcal); 258g Total Fat; (91% calories from fat); 1g Protein; 54g Carbohydrate; 640mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 51 1/2 Fat; 3 1/2 Other Carbohydrates