2 lbs. Athens Thin Fillo
1 lb. sweet butter, melted
1 1/2 lbs. walnuts or blanched almonds, chopped
1/2 c. sugar
1/2 tsp. cinnamon

Combine chopped walnuts, sugar and cinnamon. Brush baking tray (12"x17") with melted butter. Place 15 fillo leaves on bottom; brush each with melted butter Spread 1/3 of walnut mixture on leaves. Place 5 to 6 buttered leaves on mixture and spread additional 1/3 of walnut mixture. Add another layer of 5 to 6 buttered leaves using the remaining walnut mixture. There must be 15 to 17 leaves to place on top layer. Brush top layer of leaves with remaining melted butter.

With sharp knife, score top sheets in diamond square shapes in sizes you desire. Bake in oven at 350 to 375 degrees for 45 minutes to 1 hour or until golden brown. Let cool and pour warm syrup evenly over Baklava. Serve when cool.

SYRUP:

2 c. sugar
1 c. honey
2 c. water
Dash of lemon juice or 1 lemon rind if you desire slight tang

Bring to a boil and simmer for 10 minutes. Strain (if you used rind) and cool. Pour over Baklava.