Place sugar and water in a saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to medium and let the syrup simmer for about 15 minutes until slightly thickened. Stir in the lemon juice, remove from heat, and allow to cool completely.

Combine walnuts, sugar, and cinnamon in a food processor and pulse until the mixture is finely chopped. Set aside.

Preheat oven to 350°F. Unroll the thawed phyllo sheets onto a clean surface and cover with a dry kitchen towel to prevent drying. Brush the bottom of a 9x13-inch baking pan with melted butter.

Fold one phyllo sheet in half and lay it in the pan, brushing it with melted butter. Repeat this step with four more sheets, continuing to brush each layer generously. Evenly spread half of the walnut mixture across the layered phyllo.

Add five more folded phyllo sheets, buttering each layer. Distribute the remaining nut mixture on top.

Layer the final set of 5 to 8 phyllo sheets, buttering each one, including the topmost layer. Cut the assembled pastry into diamonds or squares using a sharp knife, and pour any leftover butter over the entire surface.

Place in the oven and bake for 50 to 60 minutes, or until deeply golden. Remove from the oven and immediately pour the cooled syrup over the hot pastry. Allow to sit for at least one hour at room temperature before serving to let the syrup fully absorb.

Notes

Phyllo is fragile and may tear—minor rips won’t impact the final outcome. Ensure dough is thoroughly thawed before using. Depending on brand, phyllo packs may contain 15 to 18 sheets; folded sheets should form roughly 10-layer sets. For precut sheets matching pan dimensions, use 10 layers per section. For best texture, avoid over-processing nuts—some coarseness adds crunch. For aromatic variation, consider adding a tablespoon of rosewater or orange blossom water to the syrup. Ensure syrup is cold and baklava hot when combining to maintain crispness.

Variations: Use 14 oz of any preferred nuts—walnuts, pistachios, hazelnuts, or cashews.

Make Ahead: Prepare up to 8 hours in advance and store at room temperature.

Storage: Keep in an airtight container up to 3 days at room temperature or 10 days refrigerated. Bring to room temperature before serving.

Freezing: Store in freezer-safe containers for up to 3 months; thaw in refrigerator overnight.

Would you like a printable version of this recipe?