4 1/2 c. walnuts, finely ground (about 1 lb.)
1 1/2 c. sugar
1/2 tsp. ground cinnamon
1 lb. phyllo pastry sheets
1 lb. butter, melted
1 1/2 c. water
1 1/2 c. sugar
1 tsp. lemon juice

Preheat oven to 300 degrees. Butter bottom of a 15x10x1 1/2 inches jelly roll pan. In a large bowl combine walnuts, 1 1/2 cups sugar and the cinnamon. Lay 1 sheet of phyllo in pan, brush with melted butter. Repeat until 1/2 of phyllo has been used. Sprinkle with walnut mixture to make an even layer of filling. Repeat with layers of remaining phyllo and butter. Using a sharp knife. Cut halfway through layers of phyllo in a diamond pattern, making cuts about 1 1/4 inches apart. Bake in preheated oven about 1 1/4 hours or until deep golden brown. Meanwhile, in a medium size saucepan, heat water and 1 1/2 cups sugar over medium heat to boiling, stirring frequently. Reduce heat and simmer 20 minutes. Stir in lemon "juice" Remove from heat and cool slightly. Spoon syrup evenly over Baklava. Let stand at room temperature at least 4 hours to absorb the syrup before cutting through bottom layer and serving. Makes about 70 pieces.