​​Place butter in a light colored vessel over medium low heat. The butter will melt and begin to foam.

Stir every so often, and keep an eye on the solids beginning to gather at the bottom of the pan. The foam will slightly subside, and the solids at the bottom will begin to brown. Once the solids start changing color, remove the butter from the heat, and set it aside for a few minutes.

Pour the butter through a strainer lined with a paper towel into a heat-proof jar. The paper towel will separate the excess solids. Set aside.

Combine sugar, water, and lemon juice in a saucepan and boil over medium high heat. Reduce heat to low and simmer for 10 minutes. Remove from heat, add orange blossom water, and refrigerate. Cool completely before using.

Preheat the oven to 325˚F.

Brush the bottom and sides of a 9”x13” pan with prepared clarified butter.

Trim the phyllo dough to fit the pan. Divide the dough in half and place at the bottom of the pan. Spread ground nuts over the dough evenly. Place the remaining phyllo dough on top of the nuts, making sure that the top sheet is not torn. A sheet from the center of the layer can be used if the top is torn. Brush the top layer with clarified butter.

Using a sharp knife, cut the baklava into diamonds by cutting six rows horizontally, and nine rows diagonally.

Pour the remaining melted clarified butter over the baklava and allow it to rest for 5 minutes. Bake until golden brown, about 50 to 60 minutes, rotating the pan halfway through baking.

Remove from the oven and immediately pour the cooled syrup over the hot baklava. Allow it to soak for several hours (even better if it’s overnight).