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1
To prepare the syrup: Place the sugar and water in a small saucepan and cook over high heat until the mixture begins to boil.
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2
Reduce to medium-low heat and simmer for 15 minutes.
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3
Add the lemon juice, honey, and cinnamon and cook, stirring occasionally, for 5 minutes.
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4
Remove from the heat and cool completely.
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5
To prepare the baklava: Preheat the oven to 375F.
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6
Combine the walnuts, sugar, and cinnamon in a bowl.
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7
Unroll the phyllo dough, place on a flat surface, and immediately cover with barely damp paper towels.
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8
(Make sure to cover the phyllo every time you take a sheet or it will dry out.)
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9
Cut the stack of phyllo sheets into a 9 by 13-inch rectangle, discarding the excess.
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10
Lay one sheet of phyllo in the bottom of a 9 by 13-inch baking pan and brush the entire surface with some of the butter.
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11
Top with another sheet of phyllo and brush with butter.
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12
Continue the process until you have a layer of 4 phyllo sheets.
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13
Sprinkle with 1/2 cup of the nut mixture and continue layering, alternating layers of 2 sheets of buttered phyllo with 1/2 cup of nuts.
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14
Top with 4 sheets of buttered phyllo, making sure the top phyllo sheet is generously buttered.
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15
With a serrated knife, cut the stacks into 48 squares and bake for 30 to 35 minutes, until golden brown.
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16
(The baklava must be cut before baking.
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17
Once the phyllo dough is cooked it gets crispy and will crumble apart when you try to cut it.)
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18
Pour the cooled syrup over the hot baklava and allow to cool completely.
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19
Arrange the baklava on a serving plate and serve at room temperature.
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20
Nuts can be expensive, but there are ways to make it a little easier on your wallet.
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21
Chopped walnuts usually come in 1/2 cup packages so you would need 6 packages for this recipe.
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22
You can buy a large bag of walnut pieces and chop them with a knife or in the blender for about half the cost.
