1 pound filo dough
1/2 cup unsalted butter, melted (I always have to use much more...that may be why it tastes so good!)
6-8 ounces chopped pistachios, walnuts or almonds, coarsely chopped (I've always used walnuts)
2 tablespoons sugar
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water
syrup by dissolving sugar in water and simmer till thick enough to
coat a spoon, then add lemon and orange blossom water and simmer 2 more
minutes. Cool lightly in refrigerator.
Paint a 9 x 13 pan with butter. Place half of filo in the pan, one sheet at a time, brushing each layer (or every couple of layers) with butter. Keep the filo covered with a damp towel while brushing the layers to prevent it from drying out. Don't worry if it tears, though, it will still look and taste fine. Mix nuts and sugar and spread over filo. Cover with remaining filo, brushing each layer with butter as before.
Cut diagonally into lozenge shapes. Bake at 350º for 30 minutes, then increase temperature to 450º for 15 minutes or less till puffed and light golden.
Remove from oven and quickly pour cold syrup over baklava. Cool.