2 lbs. thin fillo
1 lb. sweet butter (melted for fillo)
1 1/2 lbs. walnuts, chopped
1/2 c. sugar
1/2 tsp. cinnamon (ground)
1/8 tsp. cloves (ground)

Combine chopped walnuts, sugar, cinnamon and cloves. Brush baking tray (12x17) with melted butter. Place 15 fillo leaves at bottom, brushing each with melted butter.

Spread 1/3 of walnut mixture on fillo leaves. Place 5-6 buttered leaves on mixture and spread an additional 1/3 of walnut mixture. Add another layer with 5-6 buttered leaves using the remaining walnut mixture. There should be 15-17 fillo leaves to place on top layer.

Brush top layer of fillo leaves with remaining melted butter. With a pointed sharp knife, score top sheets in diamond square shapes, in sizes you desire.

Bake in moderate oven (350-375 degrees) for 45 minutes to 1 hour, or until golden brown. Let cool and pour warm syrup evenly over Baklava. Serve when cool.

SYRUP:

2 c. sugar
2 c. water
1 c. honey
1 lemon or orange rind

Bring to a boil and simmer for 10 minutes. Strain out rind and cool to a warm temperature. Pour over Baklava.