Baklava

I think the battered, dog-eared index card with my baklava recipe on it is gone forever. Fortunately I wrote it all out in an email to someone about five years ago, and that email is still in the outbox on my computer, so:

Baklava
1. Defrost phyllo. The sheets typically come in something resembling 11x17 size. Unroll the whole roll of phyllo and cut it in half parallel to the short sides, so you have two portions in roughly 8.5x11 size.
2. Finely chop about 3 cups of nuts. Walnuts work fine.
3. Add to the nuts about 1/4 cup sugar, 1 tsp lemon zest (or 1 tbsp lemon juice) and 1 tsp cinnamon, and mix well.
4. Melt 1 stick of butter.
5. Grease a 13x9 inch pan.
6. Preheat oven to about 325 F.
7. Place two sheets of phyllo in the pan and brush with melted butter. Repeat twice, for a total of six sheets in the bottom of the pan.
8. Spread half of the nut mixture over the phyllo.
9. Place six sheets of phyllo over the nut mixture, buttering every second sheet.
10. Spread the remaining nuts over the phyllo.
11. Place six more sheets of phyllo over the nuts, buttering every second sheet.
12. Cut the contents of the pan into diamonds or squares, using a sharp serrated knife. If I have leftover butter I like to drizzle it on top.
13. Bake for 30 minutes at 325 F, then reduce the temperature to 300 F and bake 45-60 minutes or until golden.

14. During the final 30 minutes of baking, combine about 1 cup sugar, 1 cup honey, 1 cup water, 1 tbsp lemon juice, and the zest of 1 orange (or grapefruit) in a saucepan.
15. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
16. Pour evenly over the baked baklava.
17. Let cool 4 hours or so.