Baklava is a Middle Eastern dessert made of thin, flaky layers of pastry filled with chopped nuts, butter, and cinnamon with a touch of orange blossom water. 

Prepare the sugar syrup:

To a saucepan, add:

• 2 cups sugar
• 1 cup water - stir well. 

When reaching the boiling point, add:

•  ¼ teaspoon lemon juice
• 2 tablespoons orange blossom water

Continue to boil on low heat for 5 minutes or until slightly thickened. Set aside to cool. 

You will need

• Baking Sheet Pan 9x13 (small size) 
• 1 package of phyllo dough (number 4 or 7) thawed at room temperature 
• 2 ½ cups of coarsely chopped walnuts or pistachios
• 1 teaspoon of ground cinnamon
• ½ teaspoon of ground cloves
• 1 tablespoon of sugar
• a splash of orange blossom water
• 2 sticks of unsalted butter - or your choice of plant base butter

Open the filo dough package and lay it flat on the kitchen counter. Find the center and cut with a scissor or knife. Lay the first half of the phyllo dough to the bottom of the tray, sprinkle some sugar, add the nut mixture evenly (chopped walnuts or pistachios, cinnamon, cloves and a splash of orange blossom water) sprinkle some sugar again, then cover the mixture with the second half of phyllo dough. Press firmly.

Preheat the oven to 400 degrees. Cut the baklava into diamond or square shape, then pour the melted butter on top until soaked and absorbed. Place on the middle rack in the oven for 25 minutes until golden brown. Keep the oven door closed. Pour the cold syrup on baklava while it’s hot. Garnish with finely chopped nuts (optional). Enjoy with a cup of coffee or tea.