Pulse almonds, cashews, and cardamom in a blender until finely chopped.
Simmer sugar, honey, tea bags, cardamom, ginger, and 200ml water for 20 minutes.
Sieve the syrup and chill in the freezer until completely cool.
Preheat the oven to 180°C and grease a baking tray with butter.
Brush a pastry sheet with butter, fold it, and spread filling leaving 5mm borders.
Roll pastry into a cylinder, brush with butter, and coil into a tight spiral.
Repeat with remaining filo and bake for 50 minutes until golden-brown.
Spoon all syrup over the hot baklava in two stages and allow to cool.