• Melt butter in a saucepan over medium heat.
• Brush butter onto bottom of baking sheet with sides--for the size area that will fit under the phyllo dough.

  TIP: Adding parchment paper on the buttered baking sheet and then brushing the top of the parchment paper with more butter before layering will help with removing the Baklava after baking.
• Begin with 1 roll of phyllo dough. Layer the entire roll, one sheet at a time, buttering each sheet lightly with melted butter with a pastry brush. There will be about 20 layers.
• Chop nuts coarsely (a food processor makes this an easy task) and combine with 2 T sugar and 1 t orange blossom water.
• Spread the nuts evenly across the buttered, layered phyllo dough.
• Continue adding the single layers of the second roll of phyllo dough on top, buttering lightly with each layer. DO NOT butter the last top layer yet.
• Next, cut the dough diagonally both directions forming diamonds. Make sure that you cut all the way through all layers.
• Add one final coating of melted butter before adding to a preheated 350° oven.
• Bake for about 20-25 minutes or until lightly golden brown.

Syrup

• Add 2 C sugar, 1 C water, 1 t orange blossom water, and 1 t lemon juice to a saucepan and bring to a boil for about 6 minutes until the mixture thickens.
• Immediately pour hot syrup over the Baklava to allow the syrup to soak in.
• Refrigerate before serving to allow the syrup to set.
• Arrange on tray when serving. Enjoy!
  
• Refrigerate any leftovers in an airtight container.