4 ½ cups walnuts, finely ground (about 1 pound)

1 ½ cups sugar

½ teaspoon ground cinnamon

1 pound phyllo pastry sheets

1 pound butter, melted

1 ½ cups water

1 ½ cups sugar

1 teaspoon lemon juice

Preheat the oven to 300°.  Butter bottom of a 15x10x1 ½ -inch jelly-roll pan.  In a large bowl, combine walnuts, 1 ½ cups sugar and cinnamon.  Lay 1 sheet of phyllo in pan; brush with melted butter.  Repeat until ½ of phyllo has been used.  Sprinkle with walnut mixture to make an even layer of filling.  Repeat with layers or remaining phyllo and butter.

Using a sharp knife, cut halfway through layers of phyllo in a diamond pattern, making cuts about 1 ¼ inches apart.  Bake in preheated oven about 1 ¼ hours or until deep golden brown.  Meanwhile, in a medium-size saucepan, heat water and 1 ½ cups sugar over medium heat to boiling, stirring frequently.  Reduce heat and simmer for 20 minutes.  Stir in lemon juice.  Remove from heat and cool slightly.  Spoon syrup evenly over Baklava.  Let stand at room temperature at least 4 hours to absorb syrup before cutting through the bottom layer and serving.