Preheat oven to 300ºF.

In a small saucepan, combine sugar, water, lemon, and cinnamon for the syrup.

Bring to a boil over medium heat, reduce heat, and simmer for 10 minutes.

Remove from heat, stir in honey, and cool well.

Once cooled, remove the lemon and cinnamon.

In a large bowl, combine walnuts, almonds, sugar, cinnamon, and nutmeg for the pastry.

Butter a 9×13-inch pan with 2 tablespoons of butter.

Place 4 sheets of phyllo in the pan, brushing each with melted butter before adding the next.

Butter the fourth sheet also.

Sprinkle ½ to ¾ cup of the nut mixture over the phyllo.

Top the nut mixture with 2 more sheets of phyllo, buttering each sheet well.

Continue alternating nut mixture with 2 sheets of buttered phyllo until both are used up, ending with phyllo.

Brush the top with butter.

With a sharp knife, trim off any excess phyllo on the sides of the pan.

Cut 1½-inch-wide lengthwise strips in the dough (do not cut through all layers).

Make 1½-inch diagonal cuts to create diamond-shaped pieces (cut through the top layer only).

Bake for 1 hour or until golden brown.

Remove from the oven and place on a cooling rack.

Cut through the diamonds completely with a sharp knife.

Immediately pour the cooled syrup over the hot pastry.

Cool and serve on dessert plates.