½ kilo fyllo pastry sheets
1 tea cup olive oil
2 slices dried bread, crumbled
1 cup sugar
For the syrup:
1 ½ kilos sugar
4 cups water
Lay half the fyllo pastry sheets on a baking tray, brushing each one with olive oil. Add the crushed walnuts, bread crumbs, lemon peel and cinnamon.
Cover with the remaining fyllo sheets, brushing each with olive oil.
Mark out the individual pieces with a knife. Drizzle with a little olive oil. Cook in a medium oven for one hour. In a saucepan boil the water, sugar and lemon juice together for 5-10 minutes.
When the baklava has cooled down pour the hot syrup over it. Serve as soon as the syrup has been absorbed.