1 c. sugar
1 c. water
2 1/2 tbsp. lemon juice
2 tbsp. honey
1 pkg. frozen baklava sheets (filla for strudel)
1 lb. salt-free butter
16 oz. walnuts or pistachios
1/2 c. sugar
1 tsp. cinnamon

Prepare syrup of 1 cup sugar, 1 cup water and 2 1/2 tablespoons lemon juice. Boil 15 minutes. Add honey; stir well. Chop nuts finely and add 1/2 cup sugar and 1 teaspoon cinnamon.

Take frozen sheets out of freezer 1 hour before using. Unfold and cut to fit jelly roll pan (not a cookie sheet; you need sides). Do not take sheets out of wrapper until you are ready to use them. They will dry out before you finish.

Preheat oven to 350 degrees. Melt butter. Put 2 tablespoons in pan and spread thoroughly. Carefully lift 2 sheets and place in pan. Add 2 tablespoons butter and gently brush on to cover the entire sheet. Continue adding 2 sheets and covering with 2 tablespoons butter until half the sheets are used.

Gently spread the nut mixture on the buttered sheets. Alternate the rest of the butter and sheets. (If there are an uneven number of sheets, make the top layer a double sheet.) The top layer will be buttered.

CUT BEFORE BAKING! Using a serrated knife, cut from the top right corner to the left bottom corner. Continue diagonal cuts about 1 to 1 1/2 inches on either side of the center cut until entire pan has been cut into small diamond-shaped pieces.

Bake on bottom shelf of oven for 10-12 minutes. Move pan to top shelf and bake another 10-12 minutes and the crust is golden brown. Spoon syrup mixture over each diamond until entire pan is well covered. Let cool. I let mine stand uncovered about a day and then store in cans with waxed paper between the pieces.