| 1 | Filling: juice of ?lemon start with the filling. |
| 2 | Combine walnuts, sugar and cinnamon in a bowl. |
| 3 | Melt the butter over medium heat, being careful not to burn. |
| 4 | Allow the butter to settle for a few minutes. |
| 5 | Skim the white foamy material from the top (clarify). |
| 6 | With a pastry brush, butter the baking pan. |
| 7 | Layer the pan with 12 individual sheets of filo, buttering each with pastry brush as they are placed. |
| 8 | Be careful to cover the remaining sheets of filo with a slighlty damp twoel to avoid drying them out. |
| 9 | Wet the walnut mixture with a small amount of butter and mix thoroughly. |
| 10 | Apply a layer of one-half of this mixture into the pan. |
| 11 | Next apply five more layers of filo as before, on top of this. |
| 12 | Layer next with remaining walnut mixture. |
| 13 | Apply layers of filo dough on top of this until all is used. |
| 14 | Chill for one-half hour. |
| 15 | Cut rows of pastry length-wise and then cut diagonally to make diamond shapes. |
| 16 | Pour remaining butter evenly over top. |
| 17 | Pre-heat oven to 350 °F. |
| 18 | And bake until golden brown (45min to 1 hour) pour cooled syrup over the hot baklava until all is absorbed. |
| 19 | Important: syrup must be cooled and baklava hot to avoid sogginess. |
| 20 | To make syrup mix sugar, water, and lemon juice boil for 20 minutes. |
| 21 | Remember to cool before pouring over pastry. |
| 22 | Allow to cool to room temperature before eating |
