Spread melted butter evenly over a baking dish. Brush six to eight sheets of phyllo dough with melted butter. Evenly distribute half of the walnut mixture. Continue layering with six more sheets, add the remaining filling, and top with six final sheets. Drizzle a liberal amount of butter over the top.

With a sharp knife, slice the unbaked baklava into elegant diamonds or squares. Bake for 40-45 minutes at 180°C (350°F) until beautifully golden and perfectly crisp.

While the baklava is baking, simmer soaked saffron, honey, sugar, water, and lemon juice until slightly thickened. Remove from the heat and, once cooled, mix in rose water. Layers of moist, flavourful pastry are achieved by letting warm syrup soak into the dough. Hot pastry absorbs warm syrup, resulting in layers that are moist and flavourful.

As soon as the baklava comes out of the oven, pour heated syrup over the sizzling pastry. Ideally, you should let it rest for four hours. This resting period is necessary to prevent the syrup from making it mushy while infusing each layer.