Instructions

1. Preheat the oven to 350°F (175°C).
2. Brush a 9x13 inch baking dish with melted butter to prevent sticking.
3. Layer a sheet of phyllo dough in the baking dish and brush it generously with melted butter. Repeat this process with half of the phyllo dough sheets, ensuring each layer is well-buttered.
4. If using, sprinkle the chopped nuts evenly over the layered phyllo dough.
5. Layer another sheet of phyllo dough on top of the nuts and brush with melted butter. Continue layering with the remaining phyllo dough sheets, again ensuring each layer is buttered.
6. Using a sharp knife, cut the layered phyllo dough into diamond or square shapes, making sure to cut through to the bottom.
7. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
8. While the meshaltet is baking, prepare the honey syrup. In a saucepan, combine the honey, water, lemon juice, and ground cinnamon. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 5 minutes, stirring occasionally.
9. Once the meshaltet is baked, remove it from the oven and immediately pour the hot honey syrup over the entire pastry, allowing it to soak in.
10. Let the meshaltet cool for at least 1 hour at room temperature before serving to allow the syrup to fully absorb.