16 Filo or strudel sheets
3 1/2 sticks melted sweet butter

FILLING:

5 c. ground walnuts
1/2 c. sugar
1 tsp. cinnamon
5-6 baby teething biscuits, ground (optional)

SYRUP:

2 c. water
3 c. sugar
1 tbsp. lemon juice
5 oz. honey

Simmer syrup for a few minutes until thick. Place in refrigerator.

Sprinkle bottom of 18x12 pan (if pan is smaller, trim dough sheets to fit). Layer 5 sheets, sprinkle 3 tbsp. butter between each sheet. Top with enough filling to cover top sheet. Top with 3 more buttered sheets, and cover with filling. Repeat with 3 more sheets, and top with nuts. Cover with 5 more sheets.

Sprinkle top with butter. Cut the top sheets (leave bottom layers uncut) into 2 inch long diamond shapes. Place in 350 degree oven until golden (approximately 45 minutes). Pour the cooled syrup over the hot baklava. Cut through the uncut layer of baklava. Serve when cool.