Combine the sugar, water, butter and salt and heat until sugar is dissolved and it is near boiling. Add rose water and set aside.
In a food processor blend the almonds, sugar, and cardamom to a coarse ground. Prepare the 18 X 13 baking sheet by lightly brushing it with melted butter.
Begin by putting one sheet of filo dough on the greased sheet, brush with butter and repeat until you have 7 sheets stacked up. Spread ½ of the ground almonds mixture on top and repeat with 6 more sheets of filo dough, brushing every sheet with butter. Add the remaining almond mixture and continue to layer the remaining 7 sheets of filo dough.
With a sharp knife cut the baklava into 1-inch diamond shapes.
Pour half of the syrup over the cut baklava and bake at 350°F for about 30-35 minutes or until the filo dough has turned golden and crisp.
Remove from the oven and immediately pour the other half of the syrup and allow to sit until cool for at least 2 hours.
Carefully remove the pieces from the pan and serve.
Serve with black tea or coffee.