Start with the syrup. Place the sugar and water in a saucepan and bring to the boil. Simmer for 10 minutes. Stir in the rosewater.
Mix together the nuts, icing sugar, and cardamom.
Pre-heat the oven to 325°F.
Brush a cookie sheet with vegan cooking margarine. Taking one sheet of filo pastry at a time, and keeping the remainder covered with a damp cloth, brush with melted margarine and layer on the bottom of the cookie sheet. Continue until you have 6 buttered layers.
Spread half of the nut mixture over the pastry and press it down with a spoon. Layer on another 6 sheets of filo pastry, being sure both sides are well buttered each time.
Pour the rest of the nut mixture on the pastry and press down. Cover with another 6 sheets of buttered filo pastry.
Cut the pastry into small diamond/lozenge shapes. Bake for 20 minutes on 325°F, then increase the heat to 400°F and bake for 15 more minutes. (until light and golden in color, and puffed).
Remove from the oven and pour the syrup all over the pastry. Leave to cool, and serve.