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1
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
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2
Brush a 9-by-13-inch baking dish with some of the butter.
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3
Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
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4
Sprinkle a quarter of the nut mixture over the dough.
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5
Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.
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6
Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
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7
Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.
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8
Cut into the baklava to make strips, about 1 1/2 inches wide.
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9
Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern.
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10
Bake until golden, about 1 hour.
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11
Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.
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12
Add the lemon juice and boil 2 more minutes, then let cool slightly.
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13
Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight.
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14
Garnish with nuts.
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15
Photograph by Jim Franco
