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1
To make the syrup: In a medium saucepan, whisk together the honey, water, sugar, and cinnamon stick.
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2
Use a vegetable peeler to remove the zest of the lemons in large pieces and add to the syrup mixture.
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3
Squeeze the lemons, discard the seeds, and add the juice to the syrup.
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4
Bring to a boil, lower the heat, and simmer until slightly thickened, about 35 minutes.
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5
Remove from the heat and set aside to cool slightly.
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6
Remove and discard the cinnamon and lemon zest.
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7
To make the filling: In a food processor, combine the nuts, cinnamon, allspice, and salt; pulse until finely chopped (don't over chop!).
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8
Transfer the nut mixture to a bowl and set aside.
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9
In a medium saucepan, completely melt the butter over medium heat.
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10
Set aside for 5 minutes, then skim the white foam from the surface of the butter and discard.
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11
Pour the clear butter into a small bowl, stopping before the watery liquid on the bottom pours in.
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12
Discard the watery butter in the bottom of the pan.
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13
Stir 1/2 cup of the syrup into the nut mixture.
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14
Set the remaining syrup aside.
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15
To assemble the baklava: Preheat the oven to 350 degrees F.
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16
Place a piece of parchment paper in a 10 by 14-inch baking dish.
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17
(The edges of the parchment should come half way up the sides of the dish.)
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18
Unroll the phyllo onto the work surface, and place the stack off to 1 side.
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19
Lift 1 sheet and lay it on the workspace, lengthwise, and parallel to the edge of the counter.
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20
Brush the sheet with some of the butter.
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21
Lay another sheet on top, and brush with butter; repeat with 1 more sheet.
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22
Mound 1/6 of the nut mixture, lengthwise, about 1-inch from the bottom edge and ends.
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23
Roll the bottom edge of phyllo over the nut mixture, fold in the sides to seal the log, and continue rolling until completely closed.
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24
Place the phyllo roll seam side-down in the baking dish.
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25
Repeat with the remaining ingredients to make 6 rolls in all, arranging them in snug rows.
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26
Brush the top of the rolls lightly with water.
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27
Using a paring knife, lightly score the rolls, crosswise, at 3-inch intervals.
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28
Bake until golden brown, about 40 minutes.
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29
Rewarm the syrup over medium heat.
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30
Cut through the scored lines of the pastry and pour the syrup over the warm pastry.
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31
Set aside to cool for 1 hour.
