2 1/2 sticks butter
1/4 c. vegetable oil
40 sheets filo pastry (1 box.)
3 1/2 c. walnuts, chopped

SYRUP:

2 1/4 c. sugar
9 oz. water
1 1/2 tbsp. lemon juice
1 1/2 tbsp. honey

Melt butter in saucepan - remove white foam from top. Stir vegetable oil into butter. With a pastry brush, coat bottom and sides of a 9 x 13 inch Pyrex dish. Fold a sheet of filo in half and place in bottom of pan, pressing flat. Brush entire sheet with butter mixture and lay another folded sheet on top, buttering. Sprinkle about 3 tablespoons walnuts evenly on top. Repeat same procedure with 2 sheets filo and walnuts, ending with 2 sheets and no nuts on top.

With small, sharp knife, score top of pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamonds. Bake at 350 degrees for 30 minutes. Reduce heat to 300 degrees and bake 45 minutes or until top is crisp and golden brown.

Combine sugar, water and lemon in small saucepan and cook over moderate heat until sugar dissolves, stirring constantly. Increase heat to high and bring to boil. Cook briskly, uncovered, about 5 minutes. Remove from heat and stir in honey. When the baklava is done, remove from oven and pour syrup over it. Cool to room temperature and just before serving, cut the diamonds all the way down.