Baklawa - Syrian Version of Baklava

This is similar to the Greek dessert, Baklava, but not as syrupy. It is the Syrian version. My DH is the one who makes this as I have no patience for the phyllo dough, and he does it really good!!!

• Ready In: 2 hrs
• Serves: 50-75

Ingredients

• 2  lbs phyllo dough (for a 17x13 tray)
• 3  cups  melted rendered butter

• BAKLAWA FILLING

• 2  lbs  shelled walnuts (or 1/2 walnuts and 1/2 pistachios)
• 3⁄4 cup sugar
• 2  tablespoons rose water (usually found in Middle Eastern markets)

• SYRUP

• 2 1⁄2 cups sugar
• 1 1⁄2 cups water
• 1⁄2 teaspoon lemon juice
• 1  teaspoon rose water

Directions

1. Butter baking pans thoroughly.
2. Place 1 lb.
3. of dough in pan, brushing butter between each sheet.
4. Do not butter top sheet.
5. Combine ingredients for nut filling and spread evenly on last layer.
6. Place the other 1 lb.
7. dough over nut filling, brushing each layer with butter between each sheet.
8. Cut in diamond shapes.
9. Pour remaining butter over top.
10. Bake in a preheated oven@ 400 degrees for 15 minutes.
11. ,then reduce heat to 325 degrees for 45 minutes.
12. *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
13. SYRUP:
14. Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
15. Let syrup stand for 10 minutes before pouring over cold Baklawa.