1 lb Walnuts - Finely Chopped
1/2 C. Sugar
2 tsp Cinnamon
1.5 C. Butter (3 sticks), Melted
1 Package Frozen Phyllo Dough (16 oz) Thawed
1 C. Sugar
1 C. Water
1 Tbsp Lemon Juice
1 C. Honey
1/2 tsp Vanilla
Preheat the oven to 300 degrees.
Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
Using a pastry brush, lightly brush the bottom and sides of a 9x13 with melted butter.
Open the phyllo dough and layer 10 whole leafs in the pan, buttering each layer as you go. (The edges will extend over the side.)
Spread 1/3 cup of the walnut mixture.
Layer 8 sheets -- butter each layer and use 1/3 c walnut mix; repeat layers. End with 16 phyllo sheets on top. Brush on remaining butter. Trim edges and cut through the top few layers in diamond pattern. Bake 1 hour.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
Cook sauce over a medium heat, stirring occasionally for 12-15 minutes or until syrupy.
Remove from heat, add the honey and vanilla, and stir until well blended.
Remove the baklava from the oven and finish cutting through the layers.
Pour the sauce over the hot baklava.
Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!