1Prepare the Nut Filling:
– In a bowl, mix together the chopped nuts and ground cinnamon. Set aside.

Prepare the Syrup:
– In a saucepan, combine the fibre-24 syrup, water, lemon juice, and vanilla extract.
– Bring the mixture to a boil over medium heat, stirring occasionally.
– Reduce the heat to low and simmer for about 10 minutes until the syrup slightly thickens.
– Remove from heat and let it cool while preparing the baklava.

Prepare the Baklava:
– Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
– Unroll the phyllo dough and place it between two slightly damp kitchen towels to prevent drying out.
– Place one sheet of phyllo dough in the greased baking dish and brush it generously with melted butter.
– Repeat layering phyllo sheets and brushing each layer with butter until you have about 8-10 layers.
– Sprinkle a generous amount of the nut mixture evenly over the phyllo layers.

 Layer and Cut:
– Add another layer of phyllo dough on top of the nut mixture and brush with melted butter.
– Repeat layering phyllo sheets and brushing with butter until all the phyllo dough is used up, ensuring to brush the top layer generously with butter.
– Using a sharp knife, cut the baklava into diamond or square shapes, being careful not to press down too hard.

 Bake:
– Place the baklava in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and crispy.

 Add Syrup:
– Once baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava.
– Allow the baklava to cool completely in the pan before serving, allowing the syrup to soak in and the layers to set.

 Serve:
– Once cooled, carefully remove the pieces of baklava from the pan and serve on a platter.