1 1/2 lb. phyllo, pastry leaves
1 lb. walnuts, shelled
1/2 lb. almonds, shelled
1 tsp. cinnamon
1/2 c. sugar
1 lb. butter, melted

Grind almonds and walnuts and add sugar and cinnamon. Butter pan and add five pastry leaves, buttering each layer. On the next phyllo, spread some nut mixture. Butter next three phyllo, and add nut mixture. Continue this until all the phyllo are used. Butter the top and place in refrigerator until butter sets. Before baking cut in diamond shapes. Bake at 400 degrees for about 50-60 minutes.

NOTE: While working, be sure to cover unbuttered pastry leaves with a slightly damp towel to keep them from drying out.

SYRUP:

4 c. sugar
4 c. water
1 tbsp. lemon juice

Bring to a boil and boil for 15 minutes. Cool syrup and pour over hot baklava.