Make sure that the
Phyllo Dough (1 lb)
is wrapped in a wet kitchen towel as it thaws in its plastic covering. This will keep it from drying out.
To prepare the walnut filling, use a food processor to grind the
Walnuts (3 2/3 cups)
finely but still keeping some texture. Stir the ground Walnuts,
Granulated Sugar (1/3 cup)
Ground Cinnamon (1 tsp)
together in a mixing bowl. Set it aside.
Preheat oven to 350 degrees F (180 degrees C). Get out a 9x13 baking dish. Brush the bottom of the baking dish liberally with some melted butter.
Take half the thawed phyllo dough and roll it out flat. Layer each sheet one by one in the baking dish, brushing lots of the melted
Butter (1 cup)
in between each sheet.
Once the first half of phyllo dough is layered in the pan, evenly layer the walnut mixture on top it. Then repeat the process of layering the phyllo with the second half of the dough on top.
With a sharp knife, cut diagonal parallel lines from one side of the pan to the other. Then cut the same lines going the opposite way to cut the baklava into the classic diamond shapes.
Bake for 15 minutes.
Reduce the heat to 300 degrees F (150 degrees C) and continue to bake for another 40-45 minutes. When there's about 20 minutes left of baking time, prepare the syrup.
To make the syrup, combine the
Granulated Sugar (1 cup)
Water (1 cup)
and slices of
in a sauce pan and heat it up over medium high heat. Let it boil for 15 minutes, stirring occasionally.
Remove the lemon slices and stir in
Honey (2 Tbsp)
. Take the pot off the heat and let it cool for around 5 minutes. Stir occasionally while it does.
Take the baklava out of the oven when it's done and immediately pour the syrup all over it. Let cool enough to handle. Store it in a sealed container for a couple of days!