Start with roasting walnut in the oven for 5-10 minutes in 180 C / 356 F. Remove it from the oven after you start to feel a lovely nutty smell
Pulse bland walnut in food processor until very tiny pieces but do not ground it fully. Alternatively use a sharp knife
Melt butter in microwave for a minute or less
Continue with preparing the filo pastry and trim it to your baking pan. Mine is a 15 cm (6 inch) round cake pan Place the filo pastry sheets in between to very lightly wet tea towel so they don´t dry out Then it´s assembling time. You will want to take 2 filo sheets at the same time and then brush it with butter
As explained above at the tips section mine has 32 sheets of filo:6 sheets at the bottom: 2 sheets then brush with butter and repeat 3x20 sheets in the middle 2 sheets then brush with butter and 1 tablespoon walnut and repeat 10x6 sheets on the top as per: 2 sheets then brush with butter and repeat 3x After assembling place it into the fridge for 30 minutes
Preheat oven to 180 C / 356 F
When the dough cooled down, take a sharp knife and cut it into diamond shape
Bake for 45 minutes or until top golden brown
Toward the end of the baking time, prepare the syrup: Boil all the ingredients together except rosewater until slightly thickens (5-10 minutes depending on stove) and reaches syrup consistency. Remove from heat, remove lemon zest pieces, cinnamon stick and mix in rosewater
Pour syrup over the baklava as soon as it comes out of the oven. Let syrup sink into the baklava for a few hours
Serve on room temperature, it´s even better on the next day!