Cut the pastry sheets to the size of the baking sheet. Mix the nuts well with 100 g of sugar. Grease a baking tray.
Lay out 4 layers of pastry sheets, putting a little butter between each layer.
Then alternate layers of the sugar-nut mixture and 1 pastry sheet on top of each other.
Top again with 4 sheets of dough that have been greased with butter.
Cut the strudel into rhombus-shaped pieces with a sharp knife and bake in the oven at medium heat, 180°C, for about 15 minutes. Boil the remaining sugar with honey, lemon slices and 2.5 dl water during 15 min.
Pour half of the sugar water over the baked baklava.
Leave to cool. Before serving, pour the remaining sugar water over the baklava. Tip: Suitable as a dessert or coffee pastry.
