Muska is a dessert made by folding strips of phyllo around a walnut filling into triangular parcels, frying them, then soaking them in syrup. It shares its folding technique with a savory cheese pastry of the same name, but the filling and finishing are different. Keep the strip angle consistent with every fold; if it shifts, the parcel will turn trapezoidal instead of triangular and its ends may open in the oil.
Bring the sugar and water to a boil and simmer gently for 12 minutes. Stir in the lemon juice just before removing from the heat. Pour the syrup into a wide bowl and let it cool completely.
Coarsely crush the walnuts with a knife and mix them with the sugar and cinnamon. Do not grind them to a powder; larger pieces stay in place during frying, while finely ground walnuts can leak through the phyllo.
Cut the phyllo into long strips 8 cm wide and cover them with a damp towel. Place one 5 ml measure of walnuts at the bottom end of a strip. Fold one corner diagonally to form a triangle, then keep folding the triangle over itself along the strip. Make sure each edge stays parallel to the edge of the strip; if the angle shifts, the muska will not close. Moisten the end with water and press to seal.
Heat the oil to 170°C / 340°F; the temperature is right when a small piece of phyllo rises to the surface in 3 seconds. Add the muska parcels seam-side down and fry, turning them, until both sides are light golden. Drain on paper towels, then while still hot, dip them in the cold syrup for 1 minute and transfer to a strainer.
After cutting the phyllo strips, cover them with a damp towel. Phyllo left exposed will dry and crack during folding, allowing the walnuts to spill out while frying.
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