1Preheat oven to 375 F
Let phyllo dough rest in refrigerator. Get a clean tea towel, and melt the butter.
Unroll phyllo, keep covered with damp tea towel and put individual sheet in 9 x 12 pan
2With a pastry brush, lightly brush each sheet of phyllo as you go
It doesn't have to be pretty. Mix finely chopped walnuts, cinnamon, and first 1/2 cup sugar in separate bowl.
Keep unrolling until you've used up the first roll of phyllo. Sprinkle the sugar/cinnamon, walnut mixture over the layers.
Unroll second roll of phyllo and repeat phyllo/butter layering.
Baklava edges will be uneven, so just tuck them under.
3Cut baklava into diamonds. Cut vertically down the length of the pan, and diagonally from corner to corner across pan to make the desired shape.
Bake at 375 for 20 min til golden brown
4As the baklava bakes, mix the 3/4 sugar with water to cover in med saucepan over med heat. Then add lemon & honey in a med saucepan til boiling and syrupy.
The trick here is to NOT put the hot syrup over hot baklava.
Either the syrup or the baklava must be cold.
Cool for about an hour and serve. OPA!
Tips: DO not use a foil pain. Any other 9 x 13 pan will work. I usually use Pyrex.