Baklava

1/2 cup honey
1 1/4 cup water
1 1/2 cup sugar plus 7 tablespoons sugar
1 teaspoon lemon juice
6 cups (1.5 pounds) walnuts
2 teaspoons ground cinnamon
1 box phyllo dough (in freezer section)
butter, melted

1. Combine the honey, water, 1 1/2 cup sugar, and lemon juice in a saucepan and bring to a boil. Remove from heat and chill. If you like your baklava moist, then you can make a little more syrup.
2. Chop the nuts in a food processor until finely chopped. Add 7 T sugar and cinnamon. Set aside.
3. Using pastry brush, brush melted butter on the bottom of a 9x13 (lasagne) pan. Place 8 or 9 sheets of phyllo dough in the pan. Brush top layer with melted butter. Next, sprinkle 1/3 of nut mixture on the dough. Fold any overhanging dough over the nuts. Place another 8 or 9 sheets of phyllo dough on top of the nuts. Brush with butter. Sprinkle another 1/3 of nut mixture on top. Repeat for another layer. Place another layer of dough on top and brush with butter.
4. Refridgerate for about one hour. Then, preheat oven to 300 degrees. Score the top layer into triangles (cut lengthwise, widthwise, then diagonally) with a thin knife. Bake for about one hour until golden brown. Let cool for a short while.
5. Cut through the score marks to slice the baklava. Pour the cold syrup on top. Make sure it spreads throughout the pan. Cool to room temperature and serve.