1 packet phyllo pastry sheets #4 (the thinner version)
2 sticks (8 oz) butter, melted
Filling
1 lb walnuts, finely cut/chopped, toasted and mixed with 4 tbs sugar
1 lemon zest
§yrup
1 lb sugar
2 cwater
1/2 lemon juice
Rule of thumb: If the syrup is cold, the pastry should be hot or the opposite.
Prepare the syrup first:
Mix sugar and water and simmer for about 30 minutes, until thickens. Add the lemon juice and let it cool completely.
Combine walnuts, sugar and lemon zest.
In a buttered baking dish with size 9 by 13-inch, arrange the phyllo in layers, brushing each one with the melted butter. On two or three places, spread the walnuts/sugar/lemon zest mixture. Cut the baklava to square or diamond shapes of a desired size. Pour hot melted butter into the cut edges. Bake on 350° F for 30 minutes and then on 300° F for IO more minutes.
Take out of the oven and pour the syrup, cover tightly with aluminum foil. It should rest at room temperature overnight before serving.