Baklava

Combine granulated sugar and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Stir in lemon juice. Reduce heat to maintain a simmer and cook, stirring occasionally, until reduced to a scant 1 3/4 cups, 15 to 18 minutes. Remove from heat and stir in 1 teaspoon orange blossom water. Let cool for 10 minutes.

Meanwhile, preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray.

Combine 1/3 cup of the syrup, superfine sugar and the remaining 2 teaspoons orange blossom water in a large bowl. Stir in walnuts.

Unroll phyllo. (Keep the phyllo stack covered with a damp kitchen towel while you work.) Lay 1 sheet in the prepared pan and brush generously with butter (or ghee), making sure to cover all the dough. Repeat until there are 14 layers. (If using 9-by-14 inch sheets, use 2 sheets, slightly overlapping, for each layer.)

Spoon the walnut filling evenly over the phyllo. Press the mixture all over with the back of a spoon. Lay 1 sheet of phyllo on top and press it firmly with your palms. Brush generously with butter (or ghee). Repeat layering, pressing and buttering with the remaining 3 (or 6) phyllo sheets.

Using a sharp knife, trim any shaggy phyllo edges so they are flush with the sides of the pan. Using the knife and a ruler, score the phyllo at opposite long ends, marking six 2-inch strips. Cut along score lines, using the ruler as a guide. Then score on a diagonal, marking twelve 1 1/2-inch-wide strips to create diamonds. Using the ruler as a guide, cut along the score lines.

Bake the baklava, rotating the pan twice, until the phyllo is deep golden and crisp, including down into the cuts, 35 to 45 minutes. Immediately spoon the reserved syrup over the hot baklava. (If the baklava has cooled or the syrup is hot, it will be soggy.)

Sprinkle the center of each diamond with pistachios. Let cool in the pan on a wire rack for at least 1 hour. Re-cut, if needed, before serving.