2 c. sugar plus 2 t. sugar separated
1 1/2 c. water
juice of 1/2 lemon
2 T. honey
1 c. ground walnuts
4 t. cinnamon sugar (1 t. cinnamon plus 3 t. sugar)
1 – 16 oz. pkg. phyllo dough
1 c. unsalted butter, melted
Combine 2 c. sugar, 1 1/2 c. water, juice of 1/2 lemon and 2 T. honey in a medium saucepan on medium high heat. Boil for 10 minutes. Pour into glass measuring container and refrigerate.
Mix 1 c. ground walnuts, 2 t. cinnamon sugar and 2 t. sugar in a small bowl.
Reserve 6 sheets phyllo dough. In a 9X13 inch pyrex dish, layer 6 sheets of phyllo dough, brushing each sheet with butter. Sprinkle with walnut mixture. Layer next 6 sheets of phyllo dough, also brushing with butter. Alternate layers with walnut mixture. Top with remaining 6 layers. Cut into wedges, just 3/4 of the way through. Bake at 350 degrees for 30 minutes. Pour cold syrup over top. Chill overnight before serving.