Put the sugar, 75 ml (scant 1/3 cup) water and the lemon juice in a saucepan and place over a medium heat. Bring to the boil, occasionally stirring the mixture, and leave to boil for 3 minutes before stirring in the rose and orange blossom water. Take off the heat and leave to cool.
Preheat the oven to 200 C/400 F/Gas Mark 6.
Put the walnuts (or almonds, pine nuts, pistachio nuts or cashew nuts) in the blender and process until medium fine. Transfer to a mixing bowl, add the sugar, cinnamon, orange flower and rose water and mix well.
Brush a baking dish measuring about 18 x 32 x 3 cm (7 x 12 1/2 x 1 1/4 inch) with a little butter. Spread one sheet of filo pastry on the bottom of the baking dish – keep the other sheets covered with a cloth or cling film as they dry up very quickly – brush it with melted butter, lay another sheet over it, brush with more melted butter and lay another 4 sheets, brushing each with butter until you have 6 layers of filo pastry.
Spread the nut filling evenly over the pastry and cover with 6 more layers of filo, making sure you brush each with melted butter. Pour any left over butter onto the pastry and cut into medium diamonds or into thin rectangles.
Bake in the preheated oven for 20-25 minutes, or until crisp and golden. Take out of the oven, let sit for a minute then pour the cooled syrup all over the pastry. Serve at room temperature. This baklawa will keep for a few days if stored in an airtight container.
@Anissa Helou from Lebanese Cuisine
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|Serving Size: 1 (96g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.7mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 1
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