In a medium saucepan, melt the 1 1b. butter over low heat.  Once the butter is melted, skim the froth on the top into a small cup. Pour this froth into a medium bowl and set aside.

Clarify the butter by carefully spooning the butter into another saucepan, leaving the “milk butter” in the bottom of the pan. Discard the milk.  Keep the butter warm.  (This is important because the milk butter burns and makes the baklava look spotty and uneven.)

In a large dutch oven, add the sugar and water and cook over medium heat until the sugar begins to dissolve. Add the cinnamon stick. Simmer for about 20 minutes. Stir in the lemon juice and honey. Keep warm on low heat.

In the medium bowl (where you poured the froth), add all of the filling ingredients. Mix together well

Prepare a large work area to hold your baking dish, filling dish and butter dish. You will also need a large, slightly damp kitchen towel to put underneath the phyllo dough.

Carefully lay the phyllo sheets on the kitchen towel. Keep covered with a slightly damp layer of paper towels. 

Immediately set aside 10 sheets of dough for the top layers of the baklava. Set them aside in an airtight plastic bag so they don’t dry out.

To begin, use a pastry brush to coat the bottom of the pan with a layer of butter. Add one sheet of phyllo, brush butter around the entire perimeter of the pan, folding in the edges of the dough.  Lightly brush butter across the length of the sheet.  Repeat this with 2 additional sheets of phyllo dough.

After the 3^rd layer of phyllo, lightly spoon a layer of walnut mixture to cover the entire surface.

Continue adding 3 additional layers of phyllo, brushing each layer with butter and folding under, until you have used all of the walnut mixture.

Remove your 10 sheets of phyllo dough from the plastic bag. Layer 9 sheets with butter in the same fashion as above.

Once you get to the 10^th sheet, instead of folding the edges over, use a butter knife to fold the edges until into the bottom of the pan, tucking the top layer in like a blanket.

Using a very sharp knife, cut into but not through the baklava in 4 sections lengthwise, and then diagonally starting at one corner across the whole sheet. This will give you the diamond pattern.

Pour the remainder of your warm butter evenly across the top, and into the fresh cuts you made.

Bake for about 30-45 minutes. Occasionally rotate the pan front to back in the oven for even coloring. The baklava is ready when the top is golden brown.

Let stand for about 10 minutes. With a ladle, slowly pour the syrup across the top of the baklava, evenly covering the surface.  The syrup will need to soak for about 1-2 hours.  

Once you’re ready to serve, use your sharp knife to cut through all the pieces once more.  Place in foil muffin cups and serve!