Storing the Baklava overnight helps blend the flavors.

1 lb. blanched almonds, very finely chopped (3 2/3 c.)
1 c. sugar
1 tbsp. ground cinnamon
1 - 1 1/4 c. butter, melted
24 (12x9 inch) sheets phyllo pastry sheets
1/2 recipe Honey-Lemon Syrup, cooled (recipe follows)

In bowl stir together the almonds, sugar and cinnamon. Brush the bottom of a 12x7x2 inch baking dish with some of the butter. Place 2 sheets of phyllo crosswise in baking dish, overlapping each sheet in the center and allowing the remaining three sides to lap over the edges of the dish. Brush with melted butter. Repeat 3 times more. Sprinkle with 1/2 to 3/4 cup nut mixture. Place 2 phyllo sheets on to of nuts lengthwise in center of pan, brushing with butter between layers. Sprinkle with 1/2 to 3/4 cup nut mixture. Repeat the 2 phyllo sheets and nut layers 3 times more. Fold overlapping edges of phyllo into the dish. Top with 4 more phyllo sheets, brushing with butter between sheets. Tuck edges down the insides of the dish. With a sharp knife carefully the dish of Baklava lengthwise into 5 equal strips. Gently score the strips diagonally crosswise into small diamond-shaped pieces. Bake in a 350 oven for 50-55 minutes or until golden. Place pan on wire rack. Pour cooled Honey-Lemon Syrup over mixture in pan. Cool completely. Finish cutting pieces into diamonds. Let stand overnight before serving. Makes about 30 pieces.

HONEY-LEMON SYRUP:

3 c. sugar
2 c. water
1 stick cinnamon
Juice of one lemon
4-6 tbsp. honey

Combine sugar, water, cinnamon, then add lemon juice. Boil gently for 20 minutes. Remove from heat and stir in honey.