Method: Easy Baklava

• In a medium saucepan, combine 1 cup of sugar, 1 cup of water, and 1 tablespoon of fresh lemon juice. Bring to a boil over medium heat, stirring until the sugar has dissolved. Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and stir in the orange blossom water (or your chosen flavor). Allow the syrup to cool while you prepare the baklava.
• In a food processor, combine your choice of nuts, 1/2 cup of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, and 1/2 teaspoon of salt. Pulse until the nuts are finely chopped but not powdered. Set aside.
• Preheat your oven to 350°F (175°C). Take your thawed phyllo dough and carefully unroll it. Keep the sheets covered with a damp towel to prevent them from drying out. Brush the bottom of your baking dish with melted butter. Lay down one sheet of phyllo, brush it with butter, and repeat this process until you have 8 layers.
• Spread about 1 cup of the nut mixture evenly over the phyllo layers. Add 2 more sheets of phyllo, brushing each with butter, and then layer another cup of the nut mixture. Repeat this process, alternating layers of nuts and phyllo, until all the nuts are used. Finish with 8 layers of phyllo on top, brushing each layer with butter.
• Using a sharp knife, cut the baklava into diamond or square shapes. Make sure to cut all the way through to the bottom layer. This allows the syrup to soak in properly later.
• Bake in the preheated oven for about 45-50 minutes or until the baklava is golden brown and crisp. Once baked, immediately pour the cooled syrup over the hot baklava. Let it sit for at least 4 hours, preferably overnight, so the syrup can soak in.