2 1/2 lb. ground walnuts
8 c. sugar
4 c. water
3 1/2 lb. unsalted butter
2 lb. filo pastry sheets, from Bashas
4-6 tbsp. sugar
1/2 tsp. cinnamon
1/2 oz. rose water (found at pharmacy)
Juice of 1/2 lemon

SYRUP: Make ahead as syrup must be at room temperature when poured over HOT Baklawa. To 8 cups of sugar, add 4 cups of water in large pan. Bring to a boil over medium heat; turn to low and cook 15 minutes. Add juice of 1/2 lemon and cook 15 minutes or more longer. (Watch carefully, as over cooking will cause syrup to crystalize. If this happens, start from scratch.) Cool and prepare filling and pastry.

FILLING: Grind or very finely chop walnuts; add 4-6 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/2 ounce rose water.

PASTRY: Use 3 sheets filo. Brush butter liberally over first sheet, place second sheet on top. Repeat butter. The same with third sheet. Spoon 7 heaping tablespoons nut mixture and 2 tablespoons butter over nuts. Roll pastry over nuts (brushing with butter as you roll), tuck in ends. At end, brush seam with butter to seal and place on well buttered pans.

Before baking, cut pastry rolls at angle. Bake at 325-350 degrees for 45-60 minutes. When baked, ladle syrup over hot pastry.

IMPORTANT NOTE FOR SYRUP: Add 1 ounce rose water before pouring over hot rolls pastry. Let pastry set 24 hours before cutting.