Baklava Cake

Instructions

1. Place sugar, honey, lemon juice, and water into a small pot. Bring to a boil and simmer 3-4 mins. Remove from heat and cool completely. Reserve 1/4 cup of syrup to use on cake layers if desired.

2. Preheat oven to 325F and grease the sides and bottom of a 6" pan with removable bottom. Pulse walnuts in a food processor a few times until medium to finely chopped. Transfer to a small bowl and combine with the cinnamon. Roll filo dough out onto a clean surface. Using a 6" cake pan or cake ring as a guide, cut out a circle shape through all the layers. Cover filo completely with a damp towel and keep it covered while you work. Place one circle of filo dough in the bottom of your pan, brush with meted butter. Repeat until you've done 10 layers of dough. Brush top layer with butter and spread 1/4 cup of walnut mixture over top. Continue layering filo dough with brushing each layer with butter in between for a total of 5 layers this time. Brush top layer with butter and spread 1/4 cup of walnut mixture over top.  Repeat two more times with 5 layers of filo each and finally with another 10 layers. The breakdown is like this:10 layers buttered filo1/4 cup walnut mixture5 layers buttered filo1/4 cup walnut mixture5 layers buttered filo1/4 cup walnut mixture5 layers buttered filo1/4 cup walnut mixture10 layers buttered filo (I did not butter the very top, but you can) Cut the baklava into into about 1 1/2" wide strips, then cut across to form squares. Try not to cut all the way through the very bottom layer. Bake for 1h 15mins or until top layer is golden brown. Remove from over and immediately spoon syrup over the baklava. Let sit uncovered until completely cool, then cover with a tea towel. Leave at room temperature for 2 days.