Baklava

Filling:
1 lb chopped walnuts (I usually use almonds)
1/2 c. sugar
1 t. cinnamon
Mix together in a bowl

Pastry:
8oz. Fyllo dough (you find this in the refrigerator section of the store)
1/2 c. melted butter (you may need more)
Butter the base and sides of a 9X13 pan. Put a sheet of fyllo dough on the bottom of pan, brush with butter, then another sheet and brush with butter, repeat five times. Keep in mind the dough may be too big for the pan, but it will shrink. Sprinkle some of the filling on. Layer more dough with butter brushed between each layer 3 times. Then sprinkle more filling, then layer 3 more sheets brushed with butter. Add the remainder of the filling. Layer the rest of the dough (there should be about 8 sheets left). Be sure to put a lot of butter on the top layer so the pastry gets nice and brown. Cut the pastry halfway through-don't cut it all the way to the bottom-in diamond shapes with a sharp knife.
Bake at 375 degrees for 15 minutes then reduce heat to 350 and bake 20 minutes longer. Cool, pour the syrup over the top. It will be a little soupy, but that just makes it yummy. The pastry slowly soaks in the liquid, so this dish is good for days after it's made.
Syrup:
1 c. sugar 1 c. water 2 cinnamon sticks or 1 t. cinnamon 2 t. lemon juice a few pieces of lemon peel 2 T honey Put all the ingredients except the honey in a saucepan. Dissolve the sugar in the water simmer for 6-8 minutes. Add the honey, simmer 5 minutes more until it thickens.