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1
Combine the honey, 3 cups sugar, and the lemon juice with 2 1/2 cups water and bring to a boil.
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2
Stir to melt the sugar and chill.
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3
(This can be done hours, days, even weeks in advance.)
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4
Chop the nuts (the food processor makes quick work of this: be sure to pulse, not blendyou dont want puree).
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5
Combine with the 7 tablespoons sugar and the cinnamon.
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6
Brush the pans bottom with butter; lay 7 sheets of phyllo on it, the narrow way, overlapping slightly and with alternating ends hanging over the edges.
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7
Brush the phyllo with butter and sprinkle with about 1/4 cup of the nut mixture.
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8
Fold over the ends; if you overlap and alternate in a coordinated fashion, the ends will meet or overlap and you will completely cover the filling.
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9
Brush with butter and sprinkle with nuts, then repeat with 7 more sheets.
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10
Repeat until only 10 or 11 sheets remain, and do these sheets in the same manner, but only buttering them (you will have used up the nuts by now).
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11
Refrigerate for about an hour, longer if you prefer.
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12
Preheat the oven to 300F.
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13
Score the top of the sheets, first lengthwise, then widthwise, and finally diagonally, to make about 50 triangles.
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14
Bake for about 1 hour, until golden brown.
