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1
Spread nuts in a shallow baking pan and toast at 300F (150C) for 10 minutes or until lightly browned.
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2
Cool.
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3
Combine 3/4 cup sugar, water and cinnamon stick in a saucepan.
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4
Boil until clear.
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5
Add honey and heat until well-blended.
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6
Cool and remove cinnamon stick.
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7
Combine 1/2 cup sugar, lemon peel, and ground cinnamon in a large mixing bowl.
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8
Mash together with back of a spoon to blend citrus oil with sugar.
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9
Add cooled toasted nuts and mix well.
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10
Butter a 9x13 inch pan.
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11
Line it with 3 sheets of filo, each of which has been brushed with melted butter.
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12
Let filo overlap sides of pan.
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13
Sprinkle with 1/2 cup of nut mixture.
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14
Repeat, alternating 2 sheets of buttered filo and nut mixture, ending with filo.
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15
(After the second set of sheets overlap the edges of the pan, start folding the sheets in half after they are buttered.
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16
They will fit almost perfectly in the pan.)
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17
After you put in the final sheet of filo, fold the filo that has been hanging off the pan back onto the top sheet of filo so you have a neat, sealed package.
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18
Using a razor blade or very sharp knife, cut through the top layer of filo, making lengthwise strips 1 1/2 inches wide.
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19
Cut diagonally, making diamonds.
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20
Bake at 325F (160C) for 1 hour or until golden brown.
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21
Remove from oven, place pan on rack, and quickly cut pieces through completely.
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22
Immediately pour cooled honey syrup over the baklava.
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23
Stop when you run out of syrup or when the baklava stops sizzling when the syrup hits it.
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24
This will help keep it crispy and keep it from becoming soggy.
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25
Cool and serve.
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26
Note: A whole almond can be placed on the centre of the pastry if desired.
