1. Preheat oven to 180°C.
2. Chop the nuts finely or use a food processor to blitz them up.
3. Place the sugar, water and juice of the lemon in a saucepan, bring to the boil, then simmer for 30 minutes until it is thick enough to coat a spoon.
4. Add the orange blossom water and leave to cool.
5. Grease a 20cm square baking tin and lay a sheet of filo pastry in the tin, then brush with butter. Repeat with half of the pastry, laying sheets on top of each other.
6. Sprinkle the nuts over the pastry and cover with the remaining pastry, brushing each with butter as before. Press down to compact the nuts and pastry.
7. Cut parallel lines 5cm apart diagonally in one direction, then in the opposite direction, to create diamond shapes, ensuring you cut through to the bottom.
8. Bake for 30 minutes or until golden.
9. Remove from the oven and pour the cold syrup over the hot baklava.
10. Leave to cool completely, overnight ideally, then cut along the lines again and lift out the individual pieces to serve.
Recipe courtesy of Kenwood's Around the World in 80 Plates