2. Combine nuts, sugar, and cinnamon. Keeping unused sheets covered with plastic wrap, place 8 sheets of phyllo pastry, one at a time, in bottom of an 8 by 14 by 2-inch pan, brushing each sheet with melted butter (see How to work with "PHYLLO").
3. Sprinkle top sheet generously with ¼ cup nut mixture and cover with 2 buttered phyllo sheets. Sprinkle with ¼ cup nut mixture.
4. Continue adding buttered phyllo sheets, sprinkling every second sheet with nut mixture, until, all nut mixture is used. Place remaining phyllo sheets on top, buttering each sheet.
5. Cut Baklava into small diamond-shaped pieces with a sharp knife. Place a pan of water on the lowest shelf in oven.
6. Place Baklava on middle shelf above the water and bake for 2 to 2½ hours, until golden, making sure that the water pan is always full.
WHILE BAKLAVA IS IN THE OVEN, PREPARE SYRUP:
1. Combine in a saucepan water with all ingredients except honey.
2. Bring to a boil, and simmer for 15 minutes. Add honey, and simmer 5 minutes more. Remove lemon peel and cool.
3. Remove Baklava from oven and pour cool syrup over hot pastry.
NOTE:
Can be prepared and frozen, unbaked. When ready to use, bake, unthawed, in a 300° oven 3 to 3½ hours, or until golden.
OPTIONAL:
The top of each Baklava piece can be studded with a single clove for decoration and flavor. (You do not eat the clove.)
