Grease a large glass baking dish with 1 tbsp of the melted butter and set aside.

In a saucepan over medium-high heat, combine the water, sugar, honey and lemon juice to make a syrup, bringing it to a boil before reducing it to a simmer for 5 minutes, and setting it aside to cool.

In a medium bowl, mix the walnuts and cinnamon.

In the buttered baking dish, lay a sheet of the phyllo pastry dough, and brush with the melted butter. Repeat this with 8 more layers of the dough.

Evenly spread ¾ cup of the walnuts over the top of the dough.

Layer another 5 sheets of the dough on top of the walnut layer, remembering to brush with butter for each layer.

Evenly spread another ¾ cup of the walnuts over the top of the dough.

Repeat the last 5 steps until all the walnuts are used, and then layer a final 10 sheets of the phyllo pastry dough over it.

Brush the top layer with butter.

Slice the pastry into 1½ inch strips, then diagonally in both directions to make diamond shapes.

Preheat oven to 325F degrees.

Bake for an hour and a half until golden brown.

Immediately after removing it from the oven, pour the cool syrup you set aside over the pastry.

Let the pastry cool, cover overnight to soak the syrup. Serve and enjoy!