– 1 package phyllo dough (16 oz), thawed – 2 cups walnuts, finely chopped – 1 tsp ground cinnamon – 1 cup unsalted butter, melted – 1 cup water – 1 cup sugar – 1/2 cup honey – 1 tsp vanilla extract – 1 tsp lemon juice
Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish. Layer 8 phyllo sheets, brushing each with butter before placing in the dish.
In a bowl, mix walnuts and cinnamon. Sprinkle a layer over the phyllo. Add two more buttered sheets, then more walnut mix. Repeat until walnuts are gone.
Finish with about 6 to 8 phyllo sheets on top, each brushed with butter. Cut baklava into diamond or square shapes using a sharp knife.
Bake in the preheated oven for 45–50 minutes, until the pastry is golden brown and crisp. Meanwhile, prepare the syrup in a small saucepan.
Combine sugar, water, honey, lemon juice, and vanilla. Bring to a boil, then simmer for 10 minutes. Remove from heat and let cool slightly.
Pour syrup evenly over hot baklava. Allow it to soak and cool completely before serving. Store at room temperature, lightly covered.
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