Mix the nuts with the sugar, cardamom and cinnamon.
Oil 9' X 12' glass baking dish.
Place a sheet of filo pastry at the bottom of the dish. Brush lightly with canola oil.
Place another sheet on top of the first one, brush with oil again. Continue layering and brushing with oil until you have gone through about one-third of the pastry sheets. Then spread half the nut mixture on the top sheet. (A package of filo pastry typically yields 40-46 9' X 12' sheets, so you will have around 13-15 sheets in each layer.)
Continue layering the next 15 sheets, sprinkling the top sheet again with remaining nuts.
Finish layering all the sheets and brush the top sheet thoroughly with oil.
With a sharp knife, cut the bakhlava into diamond-shaped pieces, taking care not to cut through the bottom-most layer.
Bake in a 350-degree oven for one hour until top turns lightly brown and edges are crisp. Leave on a rack to cool.
For syrup, bring the sugar, water, cardamom, cinnamon and lemon juice to a boil. Turn heat to low and simmer for another 20 minutes. Pour hot syrup over the cooled baklava.
Allow the baklava to cool thoroughly before cutting into individual pieces and serving.