Tina Gabrielle’s Baklava

1 ½ cups sugar

1 cup water

1 teaspoon lemon juice

3 cups finely chopped walnuts

1 tablespoon ground cinnamon

1 ½ cups clarified butter

1 pound phyllo dough (9 x 14 inch sheets)

Combine walnuts, cinnamon, and 1/4 cup sugar in a small bowl and set aside. This is the walnut filling.

Melt butter and coat a 14x10 inch baking pan. Layer seven sheets of phyllo dough in the pan, buttering each sheet with a pastry brush. Spread half of the walnut filling evenly over top. Layer another seven sheets of phyllo dough in the pan, buttering each sheet. Spread the remaining walnut filling evenly over top. Cover with the remaining sheets of dough, buttering each sheet. Bake in preheated 325 degree oven for forty minutes. Cool baklava before cutting it.

Simple sugar syrup:

Boil together 1 ¼ cups sugar and 1 cup water for ten minutes. Stir often until sugar dissolves in water. Add 1 teaspoon lemon juice. Turn off flame and set syrup aside to cool. Pour cooled syrup on your baklava and enjoy.