SYRUP:

1 1/2 c. sugar
1 1/2 c. water
Juice from 1 lemon
1/2 c. honey

BAKLAVA:

1 lb. walnuts, coarsely ground
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. mini semi-sweet chocolate chips
1 lb. phyllo dough, cut in half
3/4 lb. (3 sticks) unsalted butter, melted

1. Make the syrup.

In a medium saucepan, over high heat, combine sugar, water and lemon juice.

Bring mixture to a boil and continue to boil for 10 minutes. Gradually add honey and simmer for five more minutes.

Remove and allow to reach room temperature.

2. Make Baklava.

Preheat oven to 325 degrees and grease 9"x13" pan.

Combine walnuts, sugar, cinnamon, nutmeg and chocolate chips.

Use 15 to 17 sheets of phyllo dough. Line bottom of pan, brush each sheet with melted butter before placing in pan.

Sprinkle half of nut mixture over sheets. Cover with four more sheets of buttered phyllo dough. Sprinkle on the remaining nut mixture and cover with the remaining phyllo sheets, buttering each one as you put it on.

Score the top of the Baklava to form 1" squares.

Bake for about 1 hour or until golden brown.

Slowly pour the cooled syrup over the hot Baklava. Serve at room temperature.

Important Notice: You must work quickly when layering the sheets or they will dry out very fast.