3/4 c. sugar
3/4 c. water
1 1/2 c. honey
2" cinnamon stick
4 lemon slices

In medium saucepan, combine sugar and 3/4 cup water. Bring to boil, stirring to dissolve sugar. Add honey, cinnamon stick and lemon slices. Reduce heat. Simmer, uncovered for about 10 minutes. Strain. Cool. Set aside. Should measure 2 1/2 cups. 3/4 c. sugar 1/4 tsp. ground nutmeg 3 c. finely chopped or ground pecans 1/2 tsp. ground cinnamon 1 1/2 c. sweet butter, melted

Preheat oven to 325 degrees. Remove pastry leaves from package. In small bowl, mix pecans, sugar, cinnamon and nutmeg. Place 2 pastry leaves in a 15 1/2 x 10 1/2 x 1 inch pan. Brush top leaf with some of the melted butter. Continue stacking leaves, 14 in all, buttering every other leaf. Keep the remaining ones covered with damp towels to prevent drying. Sprinkle with 1/3 of nut mixture.

Layer 6 more leaves, brushing with butter every other one. Sprinkle with remaining 1/3 nut mixture. Stack any remaining pastry leaves on top, brushing every other one and top leaf with remaining butter. Trim edges, if necessary. With sharp knife, make 8 diagonal cuts through top layer on long side at 1 1/2 inch intervals. Starting at one corner, make 9 diagonal cuts at 1 1/2 inch intervals to form diamonds. Cut through top layer only. Do not cut through layers. Bake 60 minutes. Remove and pour cooled syrup over Baklava. Following diamond patter, cut all the way through Baklava. Cool in pan to absorb syrup.