1 pkg. phyllo dough
1 1/2 c. butter

FILLING:

3 to 4 c. walnuts
1 to 2 c. chopped almonds
1 tbsp. cinnamon

SYRUP:

1 c. honey
1 c. water
Juice of 1 lemon
2 slices of lemon peel

TOOLS:

Wax paper
Damp towel
Pastry brush
9 x 13 inch baking pan

Before assembly: Follow directions on phyllo dough package for thawing. Meanwhile, chop nuts. Mix nuts with cinnamon.

Assembly: Divide dough into thirds, cover with wax paper then with damp towel, so phyllo dough doesn't get soggy or dry out. Butter the pan. Then layer 1/3 of the phyllo dough buttering every other layer. Spread chopped walnuts and cinnamon evenly. Layer and butter second 1/3 phyllo dough over cinnamon mixture.

Spread 1 cup chopped almonds evenly. Butter and layer final 1/3 phyllo dough. Butter the top and cut into squares or diamonds and sprinkle remaining almonds on top. Bake at 200 degrees until golden brown. While baking dough, cook syrup ingredients at slow boil at least 20 minutes. Pour syrup over warm pastry.

Even better the next day! Store at room temperature. Warning: This is high cholesterol, high calorie and irresistible - so share it with your friends.