Instructions

Make the syrup first.  It needs to cool before you pour it over your baklava. It can be prepared a day ahead and kept in the refrigerator.

1. In a medium saucepan combine sugar, water and lemon juice.
2. Bring to a boil, then reduce the heat to medium, and simmer for 10 minutes. Let cool.
3. Preheat the oven to 360F.
4. With a wire whisk, mix the eggs and sugar. 
5. Mix in oil, flour and baking powder. 
6. Add chopped walnuts and mix until all is blended.
7. Split the phyllo in two.  Start placing the first half of the phyllo sheets into a 13×9 baking pan one at a time.  Brush each with melted butter as you place them into the baking pan. 
8. Pour the filling over layered sheets, and then repeat with the other half of the phyllo dough sheets.
9. Brush the very top with butter, then mark the squares. Do not cut over corners as this will help the top layer to stay intact.
10. Bake for 30-40 minutes, depending on your oven. It is ready once the top layer is golden brown.
11. Now you can cut through the corners of marked squares.
12. Spoon the cold syrup evenly over the warm baklava.  Leave uncovered at room temperature until completely cooled and then store in the refrigerator.
13. Once baklava is completely cooled you can cut it into triangles or smaller squares.