1 lb. pkg. filo dough, thawed
1 c. melted butter
1 lb. chopped walnuts or almonds

SYRUP:

2 c. sugar
2 1/2 c. water
1 1/2 tsp. lemon juice (fresh is best)

Divide the number of filo leaves so that you have half for the bottom and half for the top. Butter a 9 x 13 inch baking dish and preheat oven to 400 degrees. Layer individual filo leaves in pan by brushing each leaf with butter. When bottom layers of leaves are in place, spread chopped nuts evenly over entire surface. Continue the filo leaves and butter for top layers.

Brush a generous amount of butter on the top. Cut into serving size diamond shapes before baking. Bake until golden brown. While cake is cooling, prepare syrup.

Dissolve sugar with water in a heavy saucepan. Bring to boil and continue boiling until a thin syrup is formed that coats the spoon (about 15 minutes). Stir in lemon juice. Pour the hot syrup over the baked leaves and allow the leaves to soak up the syrup. Let stand for a few hours before serving.