1 lb. ground nuts (walnuts and pistachios)
1 c. sugar
1 pkg. baklava dough
3/4 lb. melted butter (may use 1/2 Parkay)
1 tsp. cinnamon

SYRUP:

1 c. water
2 c. sugar
1 tsp. lemon juice
1/4 c. honey

Make syrup. Boil water and sugar until syrup textures; add lemon juice and honey. Set aside to cool. Mix nuts, sugar, and cinnamon; set aside. Carefully unwrap dough. Keep covered in damp towel as you work. Place cookie sheet on dough and cut off excess. Butter cookie sheet and put 1 sheet of dough down. Brush melted butter. Continue doing this for 10 layers. Spread nut mixture about 1/4 inch thick. Continue layers, buttering after each layer, until you have a total of 10 layers on top of nut mixture. Cut with a sharp knife into diamond shapes or 2 inch squares.

Bake approximately 40 minutes at 375 degrees until golden brown and crisp. Cool for a few minutes, then pour syrup on hot Baklava!! The Baklava will keep indefinitely or freeze.