• 1 pound frozen phyllo sheets
• 1 cup melted butter
• 2 cups finely chopped walnuts or blanched almonds
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup sugar
• 3/4 cup honey
• 1 cup water
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions.
Combine nuts, sugar and cinnamon in a large bowl.
Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Sprinkle nut mixture over buttered pastry.
Cover with two more sheets of phyllo, brushing each with melted butter.
Place remaining sheets on top, brushing each with melted butter.
Cut baklava pastry into 2-inch diamonds.
Bake at 400° until brown and crisp, about 30 to 35 minutes.
Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil.
Boil baklava syrup for about 10 minutes, stirring occasionally, until syrupy.
Cool and pour over baklava.