Please note that there are two syrups that may be used for this recipe. Choose one or the other according to your taste preferences.

SYRUP #1:

1 1/2 c sugar
2 c. water
1 tsp. vanilla

SYRUP #2:

1 1/2 c. sugar
1 c. water
1/2 c. honey
2 tbsp. lemon juice

Bring to a boil and simmer for 30 minutes. Be sure to cook the syrup first and let it cool while you are completing the rest of the recipe.

FILLING:

2 lbs. ground walnuts
4 tbsp. melted butter
1 tsp. cinnamon
1 1/4 c. sugar
1 1/2 tsp. vanilla

Combine and mix in large bowl.

PASTRY:

1 pkg. phyllo dough
1 1/2 lbs. melted butter

Line a 17 x 12 x 2 buttered pan with 8 sheets of phyllo dough. Using a new 2-3 inch paintbrush, butter each individual layer as you go. Sprinkle about 1 cup of the nut mixture on the top of the layers. Add 3 sheets of dough, again buttering each layer as you go. Continue this pattern and save 6 sheets of dough for the top. DO NOT butter the last sheet of dough until you cut the Baklava in diamond shapes (cut large X from corner to corner of pan and then continue pattern). After cutting, butter last sheet of dough. Bake for 1/2 hour at 350 degrees then turn the oven down to 300 degrees and bake for another 1/2 hour (1 hour total) or until golden brown. Remove from oven and pour cool syrup over the top of the baklava. Let stand uncovered until cold. Recut over original shapes - when cold, cover lightly with wax paper. Remember not to cover until cold.