Sugar Syrup: In a small saucepan mix the water and sugar together. Place on medium heat. Stir continuously. When it starts to boil, add the lemon juice, simmer and cook for 10-15 minutes. Remove from heat and add Orange Blossom Water.
Mix well and cool.
For Baklava: In a bowl mix the nuts with 2 tbsp of sugar and Orange Blossom Water.
Place a sheet of thawed phyllo dough on the work top, brush with melted butter, repeat this with three more sheets, buttering them every time. Place 4-5 tsp of the nuts filling along the width of the dough.
Tightly roll till the thickness of the dough is 3/4th inch. Cut along the roll leaving the remaining dough. Repeat the process until the stuffing has been used.
Cut each log into 2" pieces and place on a buttered tray and brush the rolls with butter.
Bake in a preheated oven @ 350*F / 180°C for about 30 minutes.
The baklava should be golden in colour.
While it is still hot pour the syrup all over the rolls, and let them absorb it completely. Leave them aside for about 45 minutes.
Baklava rolls is ready to be served. These can be kept in an air tight container at room temperature for 2-3 weeks.