Add all of the syrup ingredients in a pot and cook on high medium heat until sugar is dissolved. Then reduce heat to medium low and continue cooking for another 5 minutes, without stirring. Set aside to cool completely.

Add all of the filling ingredients into a food processor and blend into a semi fine texture. Set aside.

Brush some butter on the base of a 9 inch (23 cm) square pan. Then place 2 phyllo sheets followed by some butter. Repeat until you get 6 phyllo sheets.

Then sprinkle ⅓ of the filling on the phyllo sheet. Place 1 phyllo sheet on top of the filling, brush it with butter and put another phyllo sheet on top. Repeat until you finish with the filling.

Place 2 phyllo sheets on the filling followed by some butter. Place another 2 phyllo sheets and butter until you get total of 6 phyllo sheets layers. Brush the top sheet generously with butter.

Place the pan in the fridge for 30 minutes. This will make everything firm and easier to cut. Once firmed, cut the baklava into diamond shapes.

Bake in a preheated oven at 350ºF (175ºC) for 45 minutes or until golden brown. Remove the baklava from the oven and immediately pour in the cooled syrup evenly on it. Leave at room temperature for minimum 6 hours or preferable overnight before serving. Enjoy!