Lebanese Baklawa

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1. 1Step 1: Combine water and sugar in a medium heavy-bottomed pot. Heat on medium-high heat until sugar dissolves, stirring occasionally.
2. 2Step 2: Bring to a boil and allow the syrup to boil for about 5-7 minutes.
3. 3Step 3: Remove from heat after syrup thickens slightly, then add lemon juice and the rose and orange blossom waters.
4. 4Step 4: Pour into a glass container and add a small sliver of lemon to store in the syrup. Once cooled to room temperature, store in refrigerator.
5. 5Step 5: Syrup lasts many months in the fridge and can be used on many desserts.
6. 6Step 6: Clarify the butter before using. In a small saucepan, melt butter over medium-high heat.
7. 7Step 7: Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.
8. 8Step 8: Bring to a boil; the milk proteins will become foamy.
9. 9Step 9: Lower heat to medium and continue to gently boil; the milk proteins will break apart.
10. 10Step 10: As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease.
11. 11Step 11: Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.
12. 12Step 12: Thaw your phyllo dough according to the package instructions.
13. 13Step 13: Preheat oven to 350 degrees Fahrenheit.
14. 14Step 14: In the bowl of a food processor, combine walnuts and sugar and pulse until the nuts and sugar are combined and the nuts are small fine crumbles. Add a splash of rose and orange blossom waters (about 1/2 tsp of each).
15. 15Step 15: Begin assembling the baklawa by coating the bottom of a half sheet pan with clarified butter. Be sure to also coat the sides.
16. 16Step 16: Take about 10 sheets of phyllo dough and lay flat on the buttered sheet pan.
17. 17Step 17: Spread the walnut mixture evenly across the phyllo.
18. 18Step 18: Drizzle about 2 tablespoons of butter on top of the walnuts.
19. 19Step 19: Place the remaining phyllo dough on top of the walnut mixture.
20. 20Step 20: Begin cutting the dessert. With a sharp knife, make diagonal lines across evenly. Press down to cut through to the bottom.
21. 21Step 21: Next, go across the opposite way to create a diamond. Continue until the tray is completely cut. (Choose whatever size works for you.)
22. 22Step 22: Drizzle the remaining clarified butter over the top, ensuring it falls into all the cracks. Tilt the tray back and forth to coat evenly.
23. 23Step 23: Place in preheated oven and bake for 30 minutes in the center of the oven.
24. 24Step 24: After 30 minutes, reduce oven temperature to 300 degrees Fahrenheit and bake for an additional 20-30 minutes. Check so it doesn't brown too much; ovens vary in temperature.
25. 25Step 25: Once the top is golden and flaky, remove from oven. Check the bottom to ensure it's golden brown as well.
26. 26Step 26: While the baklawa is still hot, pour the attar syrup on top. Use about 1-1.5 cups. Drizzle starting from one end and work down to the other end until the baklawa is coated and absorbs the syrup.
27. 27Step 27: Let cool, remove pieces and enjoy.