Arabian Baklava

Description
A fresh Arabian take on desserts - this divine, countrified dessert is made from the phyllo and topped with sugar syrup and is great with other desserts or as a major accompaniment to any meal.

For the pastry base

 * 4 cups finely chopped pistachios or walnuts
 * 2 cups butter, Crisco, or ghee
 * 1 cup sugar, white only
 * 18 sheets of phyllo dough

Sugar syrup

 * 2 ½ cups sugar, brown or white only
 * 1 ½ cups water
 * 1 tablespoon lemon juice

Sugar syrup

 * 1) In a pan put the water and sugar and heat until boiling.
 * 2) Once it start boiling add the lemon and leave in for another 15 minutes until the syrup start thickening.
 * 3) Set aside to cool.

Baklava

 * 1) Preheat an oven. Brush the surface of the baking tray (square or rectangular shape 24 x40 cm) with oil.
 * 2) Melt the butter or the ghee.
 * 3) Put on layer of dough in the baking tray and brush it with the ghee, repeat 6 times.
 * 4) On the side, mix the walnuts with the sugar and the pistachios.
 * 5) Spread the walnut mix equally on top of the dough.
 * 6) Spread ¼ cup of the ghee on top of the walnuts. Put another dough on top of the walnut and brush it with ghee.
 * 7) Repeat the last step 12 times.
 * 8) Wet your fingers with water and gently wipe the last dough.
 * 9) Brush the last dough with ghee generously.
 * 10) Cut the baklava into small squares with the kitchen knife. Put the baklava in the oven.
 * 11) Bake on 325° F for about half an hour then on 450 °F for the last 5-10 minutes until it turns golden and crunchy.
 * 12) Take the baklava out of the oven and immediately pour the cooled sugar syrup on it. Serve at room temperature.