1 pkg. fillo sheets
1 lb. walnuts
1 lb. pistachio nuts
1 lb. almonds
2 sticks sweet butter
2 1/2 c. sugar
2 tsp. cinnamon (optional)
2 tbsp. rose water

Leave fillo sheets at room temperature overnight. Melt butter and brush on top of fillo sheets (4 or 5). Chop all nuts very fine. Add 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle the mixture on top of the buttered fillo sheets. Layer fillo sheets with mixture on them. Alternate fillo sheets and mixture until you have used all of mixture, ending with a fillo sheet on top. Cut into a diamond shape. Bake at 275 degrees for 45 minutes to 1 hour.