1 box fillo, thawed overnight (at least) in fridge

1/2 lb. melted butter

1 c sugar, divided

1/4 tsp cinnamon

1 c finely chopped nuts (pecans, mac nuts)

1/4 c water

1 tbsp lemon juice

Unfold fillo and cut in half (short length). Wrap in waxed paper to keep from drying out. Preheat oven to 325 degrees. Grease a jelly roll pan. Combine 1/2 c sugar, cinnamon, and chopped nuts in a small bowl. Set aside. Place 3 sheets of fillo in pan and brush with butter. Repeat until 15 sheets are stacked. Sprinkle half of nut mixture evenly over top sheet. Repeat process for next 15 sheets, buttering every 3rd sheet. Sprinkle remaining nut mixture evenly over top sheet. Continue stacking remaining fillo over nut mixture, buttering every 3rd sheet. Using a SHARP PARING KNIFE, cut lengthwise into 6 or 7 rows, then diagonally, creating diamond shapes. Bake for 1 hour. While baklava is baking, boil 1/2 c sugar, water and lemon juice until sugar is dissolved. Remove from heat and set aside. Spoon over baklava as soon as baklava comes out of the oven.