Method

• 1.
  Heat oven to 240°C. For the filling, mix together all the ingredients and set aside.
• 2.
  For the pastry sheets, place one sheet of pastry in a 20cm x 20cm square baking pan, preferably one with low edges, arranging the pastry so the sides of the sheet rise up the sides of the pan. Brush with a little butter and continue in the same way with 7 more sheets of pastry, brushing each with butter, until you have layered 8 sheets of pastry. Scatter the grated haloumi on top of the pastry.

• 3.
  Sprinkle all of the walnut mixture over evenly. Place another layer of pastry on top, pressing down securely. Brush with more butter and continue with the remaining 7 layers of pastry in the same way. Brush the final layer with butter and use your fingers to gently tuck the pastry edges underneath the baklava so you get a neat edge (a bit like making a bed)
• 4.
  Using a small sharp knife, cut the baklava into 9 or 16 pieces, allowing the knife almost to reach the bottom, but not quite. Transfer to oven and bake for 18 minutes, turning the pan around halfway through baking until baklava is dark golden-brown and crisp on top.
• 5.
  Meanwhile, for the rose water syrup, heat sugar and 1/3 cup (80ml) water in a small saucepan on medium-high heat for 2-3 minutes, swirling every once in a while until the sugar has dissolved and started to boil. Reduce the heat to medium-low. Add lemon juice and rosewater, and simmer gently for 6-7 minutes until you have about 3/4 cup (180ml) slightly thickened syrup left. Remove from the heat and set aside.
• 6.
  As soon as the baklava has been removed from the oven, pour two-thirds of the syrup over it and sprinkle with rose petals, crushing them slightly as you go. Set aside for 5 minutes to cool slightly, and then serve each slice warm, with an extra 1-2 tsp of syrup drizzled on top.