450g walnuts, finely chopped
1 cup sugar
1/2 cup sugar
1 cup water
2 tsp cinnamon
1 tbsp lemon juice
350g butter, melted
1 cup honey
1/2 tsp vanilla
1 package phyllo pastry
Preheat the oven to 300 degrees Fahrenheit.
Combine and set aside walnuts, 1/2 cup sugar, and cinnamon.
Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter. Open the phyllo dough and layer 6 whole leaves in the pan, buttering each layer as you go. (The edges will extend over the side.) Spread 1 cup of the walnut mixture over the sheets. Cut the remaining phyllo dough in half.
Layer 8 half sheets, buttering each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. Spread 1 cup of the walnut mixture. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts. Layer the remaining half sheets on top, buttering each layer. Brush the top with the remaining butter. Trim the edges off.
Score halfway through the layers with a sharp knife to form a diamond pattern. This is done now since it will be very fragile after it's been baked.
Bake 1 hour or until golden brown.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan. Cook syrup over a medium heat, stirring occasionally for 15 minutes. Remove from heat, add the honey and vanilla, and stir until well blended.
Remove the baklava from the oven and finish cutting through the layers where scored previously.
Pour the syrup over the hot baklava. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can resist the temptation.