Defrost the filo pastry according to the instructions. Melt the butter.
Coarsely chop the walnuts, mix with the sugar, cinnamon and breadcrumbs.
Cut the filo dough in half (where it is also folded naturally), you will get 24 sheets. Butter one as big as a filo, put in the first sheet, butter it, put in the next sheet, butter it again and so on until there are 8 sheets. Then spread half of the walnut mixture evenly on top with a spoon. Butter the next 8 leaves and layer on top, spread the rest of the walnut mixture evenly on top, and repeatedly butter the remaining 8 leaves and layer on top.
Cut small diamonds with a sharp kitchen knife. Bake in oven (convection oven at 120 degrees ) for about 1 hour, then switch to 130 degrees. In total, the baklavas needs about 1 1/2 to 2 hours at low heat. The surface should be golden brown.
Take out and cool under a dish hangl.
Then make the syrup: Boil the cinnamon, water, sugar and lemon and simmer for about ten minutes until the spoon test shows that the amount thickens and stays on the spoon when it cools. Pour the syrup over the baklavas from the edge inwards in a spiral and leave to infuse for one night. Cover it only with an aluminum foil, which also has holes.
Important: The baklavas must be cooled down before the hot
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