Preheat the oven to 350°F

Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temperature)

Pulse the walnuts about 10 times in a food processor until coarsely ground/ finely chopped.

In a medium bowl, stir together: 4 cups finely chopped walnuts and 2 tsp cinnamon

Melt the butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9×13-inch baking pan. Line the phyllo dough sheets up with the length of the pan and feel free to cut off any excess at the end, usually, there’s an extra inch or so that can be removed

Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in the pan, butter the top, etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough

Add 5 buttered sheets of phyllo, then another layer of nuts

Repeat this 4 times. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter. Here is the order:10 buttered phyllo sheets, 3/4 cup nut mixture,5 buttered phyllo sheets, 3/4 cup nut mixture,5 buttered phyllo sheets, 3/4 cup nut mixture,5 buttered phyllo sheets, 3/4 cup nut mixture,5 buttered phyllo sheets, 3/4 cup nut mixture,10 buttered phyllo sheets, and butter the top

Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes

Bake at 350°F for 1 hour or until tops are golden brown

While the baklava is baking, make the syrup. In a medium saucepan, combine 1.5 cups sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 2 cups water. Bring to a boil over medium-high heat, stirring until sugar is dissolved, then reduce heat to medium-low and boil an additional 4 minutes stirring occasionally. Remove from heat and let syrup cool

Remove the baklava from the oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let the baklava cool completely, uncovered and at room temperature.