Combine the ingredients, except the rose water and lemon juice and place on medium heat
Stir until the sugar is dissolved
Reduce to a low heat and allow the syrup to simmer for 20 minutes to allow the ingredients to infuse
Remove from heat, strain through a fine sieve, stir through lemon juice and rosewater and set aside until cold (Can be made the day before)
To assemble the baklava:
Preheat oven at 160c
Grease the baking tray
Grease a sheet of phyllo pastry and set into the tray
Stack up about 4-5 sheets in this manner and grease each sheet, make sure to grease the top sheet as well
Layer the filling evenly over the stacked sheets
Grease and stack another 4-5 sheets of pastry on top of the filling, make sure you grease underneath the sheet that is in contact with the filling, as well as the top of the topmost sheet
Bake the baklava for about 20-30 minutes
Once baked, pour the honey syrup evenly over the hot baklava and then let it cool completely before you serve it