Preheat your oven to 350°F (175°C), set the oven rack to middle positions, and brush the bottom and sides of a 13x9x2-inch baking pan with melted butter.

Chop the walnuts to a fine consistency or use a food processor and pulse 3-4 times.

In a medium-sized bowl, add the walnuts and cinnamon and mix them together to combine using a spatula or whisk.

Trim the phyllo sheets to the size of the baking pan, the best way to do this is to use a sharp knife. Keep the pastry dough cover at all times to avoid it from drying.

Spread out one sheet of phyllo dough into the bottom of the baking pan and brush it with the melted butter. Repeat this process seven more times until you end up with eight butter filo sheets.

Spread half of the walnut mixture evenly over the buttered phyllo dough.

Place one sheet of phyllo dough on top of the walnuts and brush will the butter. Repeat by adding five more buttered sheets for a total of 6 sheets, then spread the remaining walnut filling.

Add one phyllo sheet and brush with butter, repeat by buttering seven more sheets one at a time and laying them on top of each other for a total of 8 sheets.

Using a sharp knife, cut the baklava into diamond-shaped pieces.

Bake the baklava for 45-50 minutes, until it is golden brown.

In the meantime prepare the baklava syrup. In a small saucepan, combine the sugar, water, honey, and lemon juice.

Bring the mixture to a boil, then reduce the heat and simmer the syrup for 10 minutes.

Once the baklava is finished baking, immediately pour the honey syrup over the top of the pastry using a ladle.

Let the baklava cool completely before serving.

Enjoy!