Melt 2 sticks of butter in a saucepan over low heat. Once melted, add 3 tablespoons dried lavender and steep for 60 minutes on low heat, or in a slow cooker set to low (to prevent butter from hardening during the steeping process). Strain butter and set aside. Discard lavender.

In a medium saucepan, combine sugar, honey, lemon juice, and water. Bring to a boil over medium-high heat and stir until sugar dissolves. Reduce heat to medium-low and simmer for 4 minutes without stirring. Remove from heat and allow the syrup to cool; set aside.

Preheat oven to 325°. In a food processor, pulse walnuts until coarsely chopped, then set walnuts aside. Brush the inside of a large cast iron pan or baking dish with lavender butter (to prevent sticking). Layer one sheet of dough into the pan, brush generously with butter, then repeat 9 times, being sure to cover entire bottom of pan. (Should be 10 layers on the bottom of the pan.)

When all layers are placed, spread ¾ cup of chopped walnuts evenly on top. Lay another sheet of dough atop this, brush with butter, then repeat 4 times. (Should be 5 layers in the middle of the baklava.)

Layer another ¾ cup of walnuts. Layer another sheet of dough atop this, brush butter, then repeat an additional 4 times. Continue this process of alternating walnuts/dough until there are no more nuts, making sure to properly butter the last layer of phyllo dough on top.

Using a knife, cut desired shapes into the top of the baklava (optional). Bake at 325˚ for 1 hour, or until the tops are golden brown. Once removed from oven, immediately spoon the syrup mixture on top (it should sizzle when drizzled on top). Garnish with a sprinkling of rose petals.

Allow baklava to cool to room temperature, cover with a tea towel or cloth and allow to sit for 4-6 hours or overnight to allow the flavors and textures to harmonize and blend together. Share and enjoy!