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Combine the nuts, cinnamon in a food processor, pulse 10 times. Remove and add butter, and blossom water, set aside
Melt the 350g butter and brush over the individual sheets of phyllo after 6-8 layer are complete, spoon a small amount of the nut mixture, roll the pastry into a long log , cut into small 2" or 3" pcs.
Combine all the syrup ingredients in a pan and bring to a boil, after 3-4 mins turn off heat and let stand. Be sure to cool syrup completely before pouring on baklava...
***The cooled syrup will keep the pastry crispy, not soggy if warm or hot!
Brush each piece with melted butter. Place the bakava fingers in to the oven for 6-10 mins ~~at; 375? or until golden brown. Remove and let sit for about 10mins.
Pour syrup over baklava in a pan and let sit over night.
A refined take on a classic/historical sweet treat
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