- 2 cups sugar
- 1 cup water
- Cinnamon stick
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- In a small saucepan over medium-high heat place sugar and water. Cook until sugar is dissolved.
- Add cinnamon stick and juice of half a lemon. Cook all ingredients until thickened.
- Take syrup mixture off heat and add rose water and orange blossom water.
- Let cool before pouring over cooked baklava. May be stored for up to 6 months in an airtight container.