Baklava

1. Thaw phyllo dough according to package instructions. (This will make it easier to separate the sheets without tearing them apart)

Honey Lemon Syrup

1. First, start with the honey lemon sauce as this will need to cool before poured over the warm baklava.
2. In a medium pan combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice and 3/4 cup water. Bring to a boil over medium high heat, stirring until sugar is dissolved, then reduce to medium low and boil for another 3 minutes. Remove from heat and let syrup cool while preparing baklava.

Baklava

1. Preheat oven to 350 F.
2. Mix 1 lb coarsely ground walnuts with 1 tsp cinnamon.
3. Butter the bottom and sides of a 9 x 13 inch baking dish.
4. Layer 10 sheets one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. (Keep the remaining phyllo sheets covered with a damp towel to prevent drying.) My grandma taught me to wrinkle the sheets slightly without tearing them (that's why the sheets are a little bit longer than 13 inches). This creates a nice texture once the baklava is baked. Top the 10 phyllo sheets with 1/5 of the nut mixture.
5. Layer 5 sheets of phyllo dough on top, brushing each one with butter before adding the next. Sprinkle again with 1/5 of the nut mixture. Add 5 more phyllo sheets on top, brushing each with butter, then add another 1/5 of the nut mixture, add 5 more pieces of phyllo , brushing each with butter, then add another 1/5 of the nut mixture, add 5 more pieces of phyllo , brushing each with butter, and sprinkle with the remaining nuts.
6. Finally, layer the remaining 10 sheets one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. Brush top sheet with extra butter.
7. Using a very sharp knife cut carefully into the baklava to make 4 strips, about 1 1/2 inches wide. Then make diagonal slices to create a diamond pattern.
8. Bake at 350 F for about 45 - 50 minutes or until top is golden.
9. When baklava is done, pour the honey lemon syrup over the warm baklava. Let soak, uncovered, overnight.