Baklava

1 pkg. Pepperidge Farm Phyllo Dough, thawed

2 cups finely chopper walnuts

2 ½ c. sugar

2 t. cinnamon

1 ½ sticks margarine, melted

1 c. water

½ c. honey

1 t. lemon juice

Preheat oven to 350 degrees. Mix walnuts, ½ c. sugar and cinnamon. Brush 13 x 9 dish with margarine. Unfold dough. Remove 2 sheets leaving remaining dough covered with plastic wrap. Place sheets in bottom of dish. Fold edges neatly into dish. Brush top sheet with margarine. Repeat layering of 2 sheets and margarine 3 times making a total of 4 layers. Sprinkle ¾ c. walnut mixture evenly over sheets. Top with 2 more sheets. Brush with margarine. Sprinkle ¾ c. walnut mixture over sheets. Repeat layering of 2 sheets, margarine and remaining walnut mixture. Repeat layering of 2 sheets and margarine until all sheets are used. Fold edges of top 2 sheets under to form smooth top. Use sharp knife to cut lines in top layers of dough 2 inches apart lengthwise and crosswise, to form squares. Score each square in half diagonally to form triangle. Bake 45 minutes. To prepare syrup, while baklava is baking, in saucepan mix remaining sugar, water, honey and lemon juice. Heat to boil. Cook over low heat 10 minutes. Cool 30 minutes. Gradually pour syrup over hot baklava. Let cool 2 hours. Cut on score marks.