Holiday Walnut Baklava with Homemade Syrup

SYRUP:

1.  Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes.

2.  Remove from heat, stir in the orange blossom water and rose water. Let cool.

WALNUT BAKLAVA:

1.  Position a rack in the center of the oven and preheat the oven to 350°F.

2.  In a large bowl, add the ground walnuts, sugar, 4 tablespoons melted butter, and ground cinnamon. Stir to combine. Your filling should be coarse, almost like a streusel or a crumb topping.

3.  Lightly spray the inside of a 9×13 baking dish with cooking spray.

4.  Working on a large clean surface, unroll the phyllo dough and lay flat. Place your baking pan on top of the phyllo and trim off any excess. (Cover the phyllo with a damp towel so it doesn’t dry out. Keep it covered as much as possible.)

5.  Layer phyllo dough in the dish, brushing each piece with butter before adding the next, and alternate with layers of filling as follows:

• 10 sheets of buttered phyllo, 3/4 cup filling
• 5 sheets of buttered phyllo, 3/4 cup filling
• 5 sheets of buttered phyllo, 3/4 cup filling
• 5 sheets of buttered phyllo, 3/4 cup filling
• 10 sheets of buttered phyllo

6.  Brush the top of the last layer of phyllo with melted butter. Cut into 4 wide strips, turn the pan and cut diagonally to form a diamond/hectogon pattern.

7.  Bake the baklava for 40-50 minutes or until it’s golden brown on top.

8.  Immediately pour the syrup over the baklava while it’s still hot. Let cool completely to room temperature.

9.  For best results, let sit at least 6-8 hours and ideally, overnight. Cover loosely with a cloth once it’s room temperature.

10.  Garnish with additional ground walnuts as desired. Baklava can be stored at room temperature for about one week.