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Preheat your oven to 350 degrees.
Place the walnuts and cinnamon in your food processor and pulse until chopped.
Melt the butter in a pan or microwave.
Cut the phyllo pastry in half so that you have 2 9" wide pieces
Brush a layer of butter in the bottom of a 9x13” baking dish. Top with 2 sheets of phyllo pastry. Brush lightly with butter then add 2 more sheets of phyllo. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish.
Sprinkle 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts.
Sprinkle another 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts.
Sprinkle the remaining 1/3 of the walnuts into the baking dish.
Add 2 more sheets of phyllo then brush the top with butter. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Baste the top with any remaining butter.
Cut the baklava into 4 long strips. Then make cuts diagonally so you have diamond-shaped pieces.
Place the baking dish into the oven and bake, uncovered, for 25-35 minutes, or until it is puffed and golden on the top.
While the baklava is baking, prepare the syrup. Warm the water and sugar in a small pot over high heat just until the sugar is dissolved. Remove the pot from the heat and stir in the honey and lemon juice. Set it aside to cool.
When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.