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1
To make Baklava: Preheat oven to 350F.
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2
Spread nuts on baking sheet, and toast in oven 6 minutes.
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Cool.
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4
Pulse nuts, sugar, and cinnamon in food processor 8 to 10 times, or until finely chopped.
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Set aside.
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6
Brush 13- x 9-inch metal baking pan with butter.
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Line with 2 phyllo sheets; brush phyllo with butter.
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Repeat 4 more times, or until you have 5 layers of 2 phyllo sheets each (10 sheets total).
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9
Sprinkle with one-third of nut mixture.
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10
Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total).
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11
Sprinkle with one-third of nut mixture.
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12
Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total).
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13
Sprinkle with remaining one-third of nut mixture.
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14
Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total).
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15
Lay 1 phyllo sheet on top, brush with butter, then lay last phyllo sheet on top, and brush with butter.
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16
Chill 10 minutes.
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17
Preheat oven to 350F.
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18
Cut Baklava into 16 squares with knife.
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Cut each square into 2 triangles, or for larger dessert-size serving, leave in squares.
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20
Bake 30 to 40 minutes, or until top is golden brown.
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21
To make Honey Syrup: Combine sugar, honey, lemon zest, and 1 cup water in small saucepan; bring to a boil.
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22
Reduce heat to medium-low, and simmer 15 minutes, or until slightly thickened.
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Remove lemon zest, and pour syrup over hot Baklava.
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Cool on wire rack.
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25
To serve: recut triangles or squares with knife, and remove from pan.
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26
Store covered at room temperature.
