1 1/2 lbs. shelled walnuts, chopped
1/2 c. sugar
1 tsp. cinnamon
1 lb. phyllo
1 c. zwieback crumbs
1 lb. butter (sweet)

SYRUP:

2 c. water
2 c. sugar
2 tbsp. lemon juice
1 stick cinnamon
1 c. zwieback crumbs

Chop nuts and zwieback. Add sugar and cinnamon; mix well. Butter a 9 x 13 inch pan. Line with 3 sheets of phyllo butter each. Spread nut mixture evenly. Add few tablespoons of crumbs. Add 2 buttered sheets; add nut mixture and crumbs. Continue doing this until all mixture is gone, saving 8 to 10 sheets for the top layer.

Combine syrup ingredients in a saucepan. Bring to a boil and boil for 10 minutes. Set aside. With a sharp knife, score Baklava into diamond-shaped pieces just cutting the pan first layers. Bake at 325 degrees for 45 to 60 minutes. Remove and pour hot syrup over and let set. When cool, cut all the way through in the shape of a diamond.