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1
Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally.
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2
Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about 20 minutes.
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3
Stir in the lemon juice and rose water.
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4
Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day).
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5
Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F. Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground.
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6
Transfer to a bowl and stir in the vanilla and salt.
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7
Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter.
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8
Trim the phyllo to 9 by 13 inches with kitchen shears (fig.
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9
A); cover with a damp towel.
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10
Lay 1 sheet of phyllo in the prepared baking dish and brush with butter.
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11
Repeat with 5 more sheets of phyllo, buttering each sheet.
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12
Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack.
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13
Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture.
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14
Repeat to make 2 more layers (use 2 sheets of buttered phyllo and 3/4 cup nut mixture for each layer), then top with the remaining 6 sheets of phyllo, buttering each sheet (fig.
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15
B).
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16
Scatter the remaining nut mixture on top.
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17
Cut the baklava into 32 triangles (fig.
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18
C).
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19
Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly).
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20
Remove from the oven and pour the prepared syrup evenly over the top.
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21
Let the syrup soak in, at least 2 hours.
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22
Photograph by Ryan Liebe
