To make the syrup, combine the sugar and water in a saucepan. Bring to a boil over medium heat. Once it starts boiling, add the lemon juice, reduce the heat to low, and simmer for 5 minutes. Add the vanilla extract, turn off the heat, and let the syrup cool completely. Refrigerate the syrup. It's best to prepare the syrup at least an hour before making the baklava.

Mix the chopped nuts, raisins, and shredded coconut together. Add 1 tablespoon sugar and stir to combine. Set aside in a bowl.

Melt the butter over low heat.

Remove the baklava pastry from the freezer 6 hours before use to allow it to thaw completely. This prevents the sheets from breaking during assembly.

To assemble, open the baklava pastry package and take a large sheet. Brush half of the sheet with melted butter, then fold it over to form a square. Place some of the nut mixture along one edge. You can brush a little butter over the filling if desired. Roll up tightly into a log, making sure to seal the edge well so it doesn't open during baking. Place the roll in a buttered baking pan. Repeat with the remaining pastry and filling.

Preheat the oven to 350°F (180°C).

Brush the tops of the baklava rolls with more melted butter. Bake until golden brown. As soon as you remove them from the oven, pour the very cold syrup over the hot baklava to keep them crispy. If you prefer a softer texture, use warm or hot syrup instead.

You can substitute the nut filling with pastry cream or milk pudding if desired. Enjoy!