Instructions: Melt butter; grease 30cm X 20cm lamington tin. Layer 1/2 the pastry (approx 15 sheets) one on top of the other, brushing each layer with melted butter.

Combine finely chopped walnuts, cinnamon and sugar, sprinkle evenly over top layer. Fold over any untrimmed edges of pastry. Continue layering remaining pastry, again brushing each layer with melted butter.

Cut into squares with a sharp knife, cutting right down to base; brush top pastry with butter. Bake in moderate oven (340F) approximately 45 minutes until golden brown.

Syrup:
Combine sugar, water, honey and lemon juice in a pan stir over low heat until sugar has dissolved. Bring to boil, and pour hot syrup over Baklava, leave overnight for syrup to be absorbed.

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