Lay a sheet of phyllo dough in the dish, brush with butter, and repeat until half the dough is used.
Mix nuts, cinnamon, and sugar. Spread over the dough.
Layer remaining phyllo sheets, brushing each with butter.
Cut into diamond or square shapes.
Bake for 50 minutes or until golden.
Meanwhile, boil sugar, water, honey, vanilla, and lemon zest. Simmer for 10 minutes.
Pour the cooled syrup over the hot baklava.
Let it soak for hours before serving.
Notes
Keep phyllo dough covered with a damp cloth to prevent drying.
• Chop nuts finely for an even texture.
• Brush each phyllo sheet gently with butter.
• Cut baklava before baking for easier slicing.
• Let the syrup cool before pouring over hot baklava.