2 c. sugar
1 c. water
1 tsp. lemon juice
4-5 c. chopped English walnuts
5 tbsp. sugar
2 tsp. cinnamon
Fillo dough
1 stick butter, melted

Boil together the first 3 ingredients for 10 minutes. Remove from direct heat and leave on stove to cool. Combine nuts, 5 tablespoons sugar and cinnamon. Straighten out Fillo dough on counter. Cut into 7 equal strips; cover dough with damp cloth. Put wax paper on table.

Take 2 layers of dough, lay out lengthwise in front of you, dip teaspoon in melted butter, drag spoon full length of dough leaving small trail of butter, place 1 tablespoon of nut mixture about 1 inch from end of strip. Fold over end of dough to cover nuts.

Fold as if it were an American flag (you will end up with a triangle), place on cookie sheet. Bake 12-15 minutes at 350 degrees until lightly browned. Immediately upon removal from oven, dip in syrup and drain on rack. Serve at room temperature. May be stored in airtight container in refrigerator for weeks.