1.  Make syrup first. Boil sugar, water, lemon, and cinnamon stick. After
     10 minutes, add honey and simmer for an additional 5 minutes. Let sit.
     Preheat oven to 350 degrees F.

2.  Chop walnuts and almonds. Then them mix with, cinnamon, and sugar
     in a large bowl.

3.  In a 16 ½" x 11 ½" pan butter bottom and then place 9-10 fillo sheets
     down, brushing each fillo with melted butter. Spread about 2 cups of
     walnut mixture on top of the buttered fillo sheets and then top with        
     another 3 sheets of fillo, buttering each one again.

4.  Add 2 cups of walnut mix and top with 3 sheets of fillo, buttering each
     one again. Once again add 2 cups of walnut mix and this time top with
     12 fillo leaves, brushing each one with melted butter as before. Cut
     pastry into diamond shapes. Starting in diaganol slicing in one direction
     and then slice diaganolly the othe way. Repeat for second pan.

5.  Bake at 350 degrees for 45-50 minutes or until fillo is golden brown.
     Remove from oven and pour the cooled syrup over the warm baklava.
     Allow the baklava to absorb the syrup. If desired, sprikle a small
     amount of pistachio nuts in the center of each sliced "diamond" before 
     serving.

     This recipe has some minor variations in other parts of the Mediterranean, but it is basically the same. Some recipes add breadcrumbs to the walnuts to soften and extend the mixture. If you like simply add about 1/2 cup of non-seasoned breadcrumbs to the walnuts. When working with fillo dough, work quickly and keep the unused phyllo covered with wax paper and a damp cloth. This requires some work, but the results are fantastic. Enjoy!  This goes very well with Greek coffee!