Lebanese Baklava

Ingredients

• 1 pound box of phyllo (9"x14" sheets, room temperature)
• ¾ cup clarified butter or ghee
• 1 cup granulated sugar
• ¾ cup water
• 1 tablespoon lemon juice
• 1 tablespoon orange blossom water
• 3 cups raw or roasted walnuts (coarsely chopped in food processor)
• ½ cup granulated sugar

Steps

1. 1

   To make the simple syrup, combine the water, sugar and lemon juice in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the orange blossom water, and set aside to cool to room temperature.

2. 2

   In a large bowl, combine the walnuts and granulated sugar until well mixed.

3. 3

   Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with clarified butter.

4. 4

   Open the two sleeves of phyllo sheet - each will have about 20 sheets. Unroll them and cut off an inch at the end to make them fit into the 9 x 13 pan.

5. 5

   Lay one stack of 20 phyllo sheets in the pan. Add about 5-10 more phyllo sheets on top of the first stack. Spread the nuts mixture over the phyllo in one even layer. Lay the remainder 10-15 phyllo sheets over the nuts.

6. 6

   Cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise on the diagonal, holding down the phyllo sheets with your other hand as you cut carefully.

7. 7

   Pour the melted clarified butter over the baklava evenly. Allow the butter to settle in, about 5 minutes.

8. 8

   Bake until golden brown all the way into the cut lines, about 50-60 minutes, rotating the baklava halfway through baking.

9. 9

   Remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for several hours before serving.