Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Prepare the Nut Filling: Toss the nuts and cinnamon together in a bowl.

Prepare the Phyllo Dough: Unroll the phyllo dough and cut the stack in half to fit the baking dish. Keep the phyllo covered with a damp cloth while assembling to prevent drying.

Assemble the Baklava: Place 2 sheets of phyllo in the baking dish and brush generously with melted butter. Sprinkle 2–3 tablespoons of the nut mixture over the phyllo. Repeat the layering process until all ingredients are used, finishing with about 6 layers of phyllo on top.

Using a sharp knife, cut the baklava into 4 long rows. Then, make 9 diagonal cuts to create 36 diamond shapes, ensuring you cut to the bottom.

Bake for about 50 minutes or until golden brown and crisp.

While the baklava bakes, make the syrup. Combine sugar and water in a saucepan over medium heat. Bring to a boil, then stir in honey, vanilla, and lemon zest. Reduce heat and let it simmer for 20 minutes.

Remove the baklava from the oven and immediately spoon the hot syrup over it.Let it cool completely before serving. Store uncovered for best texture.