The recipe can be summarised in three key stages: Preparing the nut-y filling, Layering the filo sheets and Preparing the scented syrup. For the filling, my personal favourite is walnuts mixed with pistachios but feel free to experiment with almonds or just pistachios or whatever suits your taste. I always use fresh filo(phyllo) sheets as it saves time defrosting them. Working with phyllo can be tricky as its brittle and can dry out very quickly, so make sure you have a cleared out working surface, large enough to spread the filo sheets and minimise the time that they are exposed to the dry air. For more tips on working with filo sheets click here.
So go ahead, give it a try and let everyone think you are a master chef!