To make the syrup, combine the water and sugar in a saucepan over medium heat until it starts to boil. Add the lemon juice and orange blossom water, then simmer on low heat for 7 minutes. Remove from heat and let the syrup cool until ready to use. I used a package of small spring roll wrappers, cut each sheet into four squares with scissors, then chopped the nuts and mixed them with the powdered sugar and rose water. Melt the butter in a small bowl.

Grease the cups of a muffin tin with a little melted butter. Place a square of dough in each cup, brush with butter, then place another square on top at an angle and brush with more butter.

Add about 1 teaspoon of the chopped nut mixture, cover with another square of dough brushed with butter, then add more nuts and another layer of dough. Continue layering as follows: dough square, butter, nuts, repeating as needed depending on the size of your muffin tin.

When you reach near the top of the muffin cup, cut slightly smaller squares of dough and place them on top of each piece, brushing well with butter or oil. Bake the baklava in a preheated oven at 350°F (180°C) until golden brown on top and bottom, about 20 minutes.

Let them cool in the pan for 5 minutes, then remove the pieces and place them on a rimmed baking sheet. Pour the cooled syrup evenly over the baklava and let them sit for 15 minutes.

Finally, decorate the tops as desired and serve the baklava muffins at room temperature or chilled.