For Rose Syrup
In a medium saucepan, combine sugar, honey, lemon juice, and water.
Bring to a boil over medium-high heat and stir until sugar dissolves.
Reduce heat to medium-low and simmer for 4 minutes without stirring. Remove from heat and allow the syrup to cool; set aside.
Preheat oven to 325 degrees.
In a food processor, pulse walnuts until coarsely chopped, then set walnuts aside.
Brush the inside of a large cast iron pan or baking dish with lavender butter (to prevent sticking). Layer one sheet of dough into the pan, brush generously with butter, then repeat 9 times, being sure to cover entire bottom of pan. (Should be 10 layers on the bottom of the pan.)
When all layers are placed, spread 1/2 chopped walnuts evenly on top. Lay another sheet of dough atop this, brush with butter, then repeat 4 times. (Should be 5 layers in the middle of the baklava.)
Layer the remaining walnuts. Layer another sheet of dough atop this, brush butter, then repeat an additional 4 times. Continue this process of alternating walnuts/dough until there are no more nuts, making sure to properly butter the last layer of phyllo dough on top.
Using a knife, cut desired shapes into the top of the baklava (optional).
Bake at 325 degrees for 1 hour, or until the tops are golden brown.
Once removed from oven, immediately spoon the syrup mixture on top (it should sizzle when drizzles on top). Garnish with a sprinkling of rose petals.
Allow baklava to cool to room temperature, cover with a tea towel or cloth and allow to sit for 4-6 hours or overnight to allow the flavors and textures to harmonize and blend together. Share and enjoy!
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.