Preheat oven to 180 C / 350 F.

Grease a large 13 x 9 - inch baking pan with butter.

Fold one sheet of pastry at a time, back and forth, to resemble an accordion.

Place in the baking pan.

Repeat with the remaining pastry sheets. Fan out the sheets to cover the entire pan. Alternatively, you can also roll them into coils.

Brush the sheets with melted butter. Pour the remaining butter over the sheets.

Bake for 15-20 minutes or until crispy and golden.

Meanwhile, combine together condensed milk, double cream, ground cardamom and rose water in a large bowl.

Once the pastry sheets are golden, remove from oven.

Pour the condensed milk-cream mixture over the pastry, making sure it is evenly distributed.

Bake for another 20-30 minutes or until the custard is set and the pastry is golden brown.

Garnish with toasted nuts.

Cool completely before slicing into squares.