1 lb. filo dough
1 lb. pecans or walnuts, finely chopped
1 tsp. cinnamon
1/2 c. sugar
1 lb. melted unsalted butter

4 c. sugar
2 c. water
Juice of 1 lemon

Boil above to 228 degrees. Cool.

Brush 13 x 9 x 2 inch pan with butter. Place 6 filo sheets in pan brushing each sheet with melted butter. Sprinkle with thin layer of nut mixture and cover with 2 filo sheets, brushing each with butter. Alternate this way until all nut mixture is used reserving 6 layers for the top. Always butter between each sheet. Cut pastry into diamond shapes.

Bake in slow (250 degree) oven for 2 hours until lightly brown. Remove from oven, pour cold syrup over hot pastry. Take rack from oven, place over pan, cover with dish towel and then a blanket. Let set 2 or 3 days before using.