Step 1

Over high heat, add sugar and water. Stir for 30 seconds and bring to the boil. Once boiling add rose water/orange blossom water and then add lemon juice, continuously stirring for 1 minute and then allow to boil for 2 more minutes.  Set aside to cool. (see pro tips)

Step 2

Roughly chop walnuts into small pieces. Add chopped walnuts in a bowl with 1 tbs of sugar and 1/4 cup of rose water / orange blossom water. Mix with hands until mixture holds together but can still crumble.

Step 3

Brush baking tray with a light coating of vegetable ghee. Place 20 filo dough flat into the tray. Spray 1 tsp of sugar onto the dough. Evenly Spread hashweh (filling) on top. Spray 1 tsp of sugar onto hashweh and then over with another 20 layers of filo dough. Tuck edges in using your fingers.

Step 4

Pat down and press pastry firmly so it compacts together really well. Cut into diamonds (or desired shape) and cover with warm vegetable ghee.

Step 5

Place into a preheated oven of 180C (356F) on the 3/4 shelf (lower than mid shelf). Bake for 15 minutes and then turn the tray around. Bake for another 50-60minutes.

Step 6

Once baklawa is baked, take out of the oven and drain excess ghee immediately. Lightly coat in a cold sugar syrup. Sprinkle with crush pistachio. Allow baklawa to completely cool at room temperature for a couple of hours before re-cutting and serving. See pro tips.