Line a sheet pan with parchment and lay down 1 sheet phyllo dough. Brush with butter and repeat for 3 more sheets. (while continuing on cover remaining sheets with wet towel to avoid them from drying up).
In medium sauce pan heat lemon juice, zest, 4 tablespoons honey cinnamon, apples and nuts on medium low for 3 minutes. Remove from heat and set aside to cool
Spread 1/3 of the mixture onto buttered dough. Top with 1 more phyllo dough.
Option 1) Roll entire sheet up and cut in thirds. Set aside (cover this with wet towel) and repeat the process 2 more times. Bake at 350 for 20-30 minutes.
Option 1, cont.) Mix together 1-1/2 cup honey, water and lemon rind. Bring to simmer for 10 minutes, remove rind and serve in ramekin as a dipping sauce for the baklava roll.
Option 2) After you add the last sheet brush with butter, add 3 more sheets, brushing between sheets, add 1/3 mixture and top with a sheet...repeat 1 last time (3 layers). Bake at 350 for 1 hour.
Option 2 cont.) Mix together 1-1/2 cup honey, water and lemon rind. Bring to simmer for 10 minutes, remove rind and pour over baklava. Allow to rest overnight. Cut into squares.