Preparation Steps

• Preheat the oven to 350°F (175°C). Butter the bottoms and sides of a 9x13 inch pan.
• Combine nuts and cinnamon in a bowl. Set aside.
• Unroll phyllo dough and cut whole stack in half to fit the pan. Cover phyllo with a dampened cloth to keep from drying out while assembling the baklava.
• Place two sheets of dough in the pan, butter thoroughly. Repeat until you have 10 sheets layered. Sprinkle 2 - 3 tablespoons of the nut mixture on top. Top with five sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.
• Bake for about 50 minutes until baklava is golden and crisp.
• Make the syrup while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and lemon juice. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool.
• Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.