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Preheat oven to 325°F. In a large bowl, stir together walnuts, 1/2 cup sugar and ground cinnamon. Set aside.
Brush the bottom of a 13-by-9-inch baking pan with some of the melted butter. Unroll phyllo dough. Layer 5 or 6 phyllo sheets in the prepared pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the nut mixture. Repeat layering phyllo sheets and sprinkling with nut mixture two more times, brushing each sheet with more butter.
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with more butter. Drizzle with any remaining butter. Using a sharp knife, cut stacked layers into 32 to 48 diamond-, rectangle-, or square-shaped pieces.
Bake for 35 to 45 minutes or until golden brown. Cool slightly in pan on a wire rack.
Meanwhile, in a medium saucepan, stir together the remaining 1 cup sugar, water, honey, lemon zest, lemon juice and cinnamon stick. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Remove cinnamon stick. Pour the syrup evenly over slightly cooled baklava in the pan.