SYRUP: Add 2 cups sugar, 1 cup water, lemon juice, honey, and smashed cardamom pods (or ground if using) to a medium saucepan over medium-high heat and bring to a boil. When boiling, lower the heat to medium-low so that it gently simmers. Let simmer for 12 minutes. Remove from heat, add orange blossom and rose water. Let cool to room temperature, the syrup will thicken as it cools.

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 13x9 baking dish with cooking spray; set aside for now.

PROCESS: In a food processor, pulse the nuts until they break down into a ground texture, do not over pulse into a powder! Dump out into a medium bowl, add ½ cup of sugar, 4 tablespoons melted butter, and ground cinnamon, and stir to combine.

PHYLLO: Lay the phyllo dough flat on a clean surface. Place your baking pan and trim off anything that’s larger than the pan, hang on to trimmings just in case. Cover phyllo with a damp towel as you work so it doesn't dry out.

LAYER: Place the first sheet of phyllo in the baking dish. Brush with butter evenly. Repeat this 9 more times (a total of 10 sheets,) then sprinkle ¾ cup of the ground nut mixture. The next 4 layers will have 5 sheets of phyllo (buttered), with ¾ cup of filling in between (detailed in notes.) The top layer will end with 10 sheets of phyllo (same as the bottom layer.)

BAKE: Brush the top of the last phyllo with melted butter. Cut into 4 strips lengthwise. Turn the pan and cut diagonally to form a diamond pattern or cut 6 times crosswise and then cut those down the center. Bake for 40-50 minutes or until golden on top. Remove from oven.

POUR IT OVER: Immediately pour syrup over baklava while hot. Let sit for 6 hours, for best results, I usually let it sit overnight. Cover loosely with a cloth once the baklava is at room temperature. Garnish with nuts or dried rose petals before serving. Leftover baklava can be stored covered at room temp for up to 1 ½ weeks.