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1
Syrup:.
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Combine the ingredients listed under SYRUP in a medium saucepan.
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Cook over medium heat, stirring occasionally, until the sugar is dissolved.
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Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes.
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5
Remove the cinnamon sticks and lemon zest and set aside to cool.
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6
Filling:.
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Preheat the oven to 350.
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Place nuts in food processor.
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Pulse a few times to chop to consistency of small Grape-Nut cereal size.
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Dont pulverize.
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Add the cinnamon and salt, and pulse briefly again to combine.
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Melt the butter over low heat in a small saucepan.
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13
Using a pastry brush, lightly coat a 9-by-13-inch baking dish with some of the melted butter.
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14
Unfold the phyllo and cut to size of inside of baking dish.
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Cover with slightly damp towel while youre working on it.
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Place one of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter.
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Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers.
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Sprinkle 3/4 cup of the nut mixture evenly over the buttered phyllo sheets.
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Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture.
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Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with nuts, until you have used all of the nut mixture.
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Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.
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22
Use a sharp steak knife, make four lengthwise cuts through the layered phyllo at 1 1/2 -inch increments.
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You should have 5 strips lengthwise.
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Now cut diagonally at 1 1/2 -inch increments to form diamond shapes.
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You should end up with approximately 36 diamond-shaped pieces of baklava.
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Bake the baklava until golden brown, about 40 minutes.
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Remove from the oven, set aside on a wire rack to cool 5 minutes.
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Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava.
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Allow to stand several hours or overnight before serving.
