Baklava with Walnuts for 30 Pieces

Instructions:

1. Pulse the walnuts in a food processor until finely chopped but not mealy; stir in the cinnamon and salt in a small bowl until evenly coated.
2. Preheat the oven to 350°F (180°C).
3. Brush the bottom of a 9x13 inch baking pan with melted butter.
4. Lay one sheet of phyllo in the pan, brush the surface with butter, and repeat until you have 8 layers.
5. Spread half of the nut mixture evenly over the buttered sheets.
6. Add 8 more layers of phyllo, buttering each sheet, then top with the remaining nut mixture.
7. Finish with a final stack of 8 buttered phyllo sheets.
8. Using a sharp knife, cut the baklava into diamonds or squares all the way to the bottom of the pan.
9. Bake for 40 to 45 minutes until the pastry is a deep, mahogany-colored gold.
10. While the pastry bakes, combine sugar, honey, water, and the cinnamon stick in a saucepan; bring to a boil, then reduce to a simmer for 10 minutes.
11. Stir the lemon juice into the syrup and remove from heat to cool completely.
12. Immediately after removing the pan from the oven, pour the cooled syrup evenly over the hot pastry.
13. Let the baklava rest for at least 4 hours (or overnight) before serving.