One of my dear uncles is originally from Lebanon and makes amazing food for us every time we get to visit him. This is my version of the Baklava / Belewe dessert! -- Armida Finser @armidamix

Ingredients

Base:
460g walnut halves
1 box filo dough (phyllo dough)
300g ghee or melted clarified butter
1 tsp cinnamon

Honey:
300g of sugar
118g of water
½ tsp orange blossom water
½ tsp rose water
1 tsp lemon juice

Note: You will need a baking container that fits on the metal tray inside the Brava. DO NOT use the square Brava baking pan so you don't ruin it when cutting the baklava. I modified the recipes to reduce sugar amounts .... some people prefer their baklava with more honey, so you can make 1.5 recipes of the honey or even twice as much.

1. Chop the walnuts in really small pieces using a knife or a food processor. Add cinnamon and mix. Transfer to a bowl.
2. In a pot, place the water and sugar. Mix well and cook 11 minutes at medium high temperature.
3. Add orange blossom water, rose water and lemon juice. Cook for another 2 min. Let cool completely.
4. Take out the previously thawed filo dough (defrost the previous night in the refrigerator). Unroll on your floured work surface or a silicon mat carefully. Cut the sheets to the size of your baking container and cover them with a clean, damp kitchen towel to prevent them from drying out.
5. Place a layer of filo dough, using a brush spread some ghee over the layer of filo dough and repeat 9 more times. Add some pressure after each layer so that the layers come together. At the end of the 10 layers, spread 92g of chopped walnut.
7. Place 4 layers of filo dough, spreading some ghee after each layer and at the end, spread 92g of chopped walnuts. Repeat 3 more times.
8. Place 10 layers of filo dough spreading ghee after each layer. Spread more ghee on the last layer.
9. Preheat the Brava to 325F.
10. Using a sharp knife, soak the end in a container of water and cut the baklava into diamonds or squares.
11. Bake for 1 hour 15 minutes at 325F.
12. When removing from the oven, add the honey over all the baklava right away. Honey should be at room temperature and baklava should be hot.
13. Let stand 4-6 hours before serving.