Baklava

Thaw frozen phyllo in fridge overnight.
Remove phyllo from fridge an hour before making baklava.

Combine sugar and water in a medium pot over medium-high heat.
Bring to a boil, add cinnamon powder, and reduce to a simmer.

Cook for a few minutes until syrup thickens slightly, approximately five minutes.

Take off the heat and stir in a teaspoon of fresh lemon juice. Set aside to cool completely.

Butter a large 11 x 17 inch (28 x 43 cm) baking dish with melted butter.
Use a pan that has sides that go straight down and don't slope in.

Preheat oven to 350 F (180 C).

Pulse walnuts and almonds with ¼ cup sugar and cinnamon in food processor until finely chopped. Set aside.

Cut the phyllo with kitchen scissors to match the size of the bottom of your pan.
Cover phyllo with a towel to prevent drying.

The extra phyllo cuttings can be used in the middle of the baklava where they can't be seen.

Lay out two sheets of phyllo in the buttered pan.

Drizzle with melted butter - don't brush.
You don't need to cover all the phyllo with butter, just a quick drizzle.

Repeat three more times so you have a total of eight sheets of phyllo, and you have drizzled butter four times.

Add all of the walnut and almond mixture, and evenly spread to reach all sides.

Lay the extra phyllo cuttings (like puzzle pieces) to form layers, drizzling with butter every two layers of cuttings. Add remaining sheets of phyllo, in the same way, buttering between double layers.

For the top sheet of phyllo, instead of dripping butter, brush with butter thoroughly so every inch is covered.

Cut a diamond pattern (about an inch and a half square) in baklava, making sure to cut down to the bottom of the pan.

Pour remaining melted butter (but not the white milk at the bottom) evenly over the top of the baklava.

Bake for approximately 60 minutes. Wait to see a dark golden color before taking out.