1 lb. pkg. frozen phyllo pastry
1 c. butter
1/2 lb. walnuts or almonds, finely chopped
1/2 c. sugar
1/2 tsp. cinnamon

SYRUP:

3/4 c. sugar
3/4 c. honey
1 c. water
1 tbsp. lemon juice

Thaw pastry and separate sheets. Place half in a greased 15x10 inch pan, brushing each sheet with some of the melted butter.

Combine nuts, sugar and cinnamon. Sprinkle evenly over buttered pastry. Place remaining sheets on top, brushing each with butter. Cut into 2-inch diamonds. Bake at 400 degrees until brown and crisp, about 35 to 40 minutes.

Meanwhile, bring remaining ingredients to boiling; boil until syrupy, about 20 minutes. Cool, pour over pastry. Makes 45 pieces.