Baklava ... never pay full price again

This year for our neighbor's gift boxes, I opted for something more traditional ... something my mom used to make for my dad's coworkers that had them counting the days till our holidays: Baklava.
As anyone who's made it knows, it's one of the easiest desserts to assemble.  The hardest part is cutting it.  Here's the recipe and my mom's tip on making cutting it a bit easier:
Egyptian Baklava (Ba'lawa)
Syrup:
3 cups sugar
1 and 1/2 cups water
2 tablespoons lemon juice
Combine all ingredients in a heavy saucepan and bring to a boil,stirring continuously.  Once it boils, stop stirring and turn it down to a simmer.  Simmer uncovered until the liquid starts to thicken just slightly.  You don't want it like honey, that's too thick.  (But if it does get too thick, you could always use it for hair removal!)  Set aside and let cool.

2 cups pecan small pieces
2 cups walnuts small pieces
1 tablespoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 cup sugar
One package of phyllo dough
1 cup melted butter (skim the foam off the top)

Set oven to 350 degrees F
Grease a 9x11 pan.
Combine the nuts, spices, and sugar
Cut your stack of phyllo to fit your pan.  Divide your stack into four smaller stacks.
(Now any Egyptians, Turks, Greeks, Armenians, etc... cover your ears for this part).  Lay the first stack in the pan and butter the top sheet.  (You don't have to butter each sheet!)
Spread one third of the nut mix
Top with next stack, butter the top sheet.
Repeat until you get to the last stack, butter the top
Now this is the only part of baklava that is actually somewhat difficult.  Score the top layer into small diamonds.  Believe me, you want to do this now, not after it comes out of the oven.  It will be crispy and cutting a crispy sheet of phyllo is not cute.
Once cut, put in the oven for half an hour, then lower heat to 200 and bake for another half hour.
Pour syrup over it as soon as it comes out of the oven (you don't have to use all of it if you don't want to)
Now leave it alone and let that phyllo soak up the syrup.  When you cut it now, you will thank me for pre-scoring it.