Baklava

Preheat oven at 180°c

Butter a rectangular baking dish in which phyllo sheets cab fit easily

Toss together cinnamon and nuts

Unroll phyllo and divide whole stacks into two portion i.e if there are 20 sheets then divide it into 10-10

Then cover these sheets with samp cloth to maintain moisture and avoid from drying out

Place two phyllo sheets in the prepared dish bottom and butter them generously

Sprinkle 2-3tbsp of nut mixture on that

Then repeart the layer of two phyllo sheets on that and then again butter it and place nuts on that and repeat same procedure untill all material gets finished and the top layer should be of phyllo only i.e no nuts on top

Now using a knife cut baklava into four or five long rows nad nine to 11 times diagonally to make 36-55 diamond shapes, i.e this process totally depends on the dish size, it might be less or it might be more

Bake it in preheated oven until golden brownand crisp for 30minutes

While it's baking combine sugar and water in a saucepan over medium heat. Stir in honey vanilla essence and lemon zest and aimmer it for another 20 minutes

Remove baklava from oven and immediately put that syrup over it by spoon

Let it cool before serving.