1 1/2 c. sugar
1 1/2 c. water
1 tsp. fresh lemon juice

BAHLAVA:

1 lb. filo pastry dough
3/4 lb. sweet butter, melted
3 c. finely chopped walnuts

In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil and simmer for 10 minutes. Cool and set aside. Butter 9 x 13 x 2 inch pan. Place sheet on bottom of pan and brush with melted butter. Fold over any excess filo. Continue until half package or 1/2 pound is used. Sprinkle ground nuts evenly. Repeat above direction with the rest of the dough (second 1/2 pound). Before buttering last sheet, tuck in all loose edges and press down with palms of hands. Pour remaining butter over top. With pointed knife, score top sheet in diamond or square shapes. Bake in a moderate oven (325 degrees) for 1 hour, then increase heat until top becomes golden brown. Remove from oven and immediately pour cooled syrup all over Bahlava.

Note: While using the dough, keep it covered with a towel to prevent dryness.