3 c. walnuts, chopped
1 c. sugar
1 1/2 tsp. cinnamon
Whole cloves
1 tsp. allspice
1 lb. strudel leaves
1 lb. butter, melted

SYRUP:

1 c. water
1 c. sugar
1 1/2 c. honey
1 tsp. vanilla
1 tsp. cinnamon

Grease 9 x 13 inch baking pan. Mix the walnuts with the sugar, cinnamon and allspice. Place 4 strudel leaves in the pan, brushing each leaf with the butter. On top of the leaves put a sprinkling of the walnut mixture. Place another leaf on top, and cover with a layer of walnut mixture. Continue this procedure, making sure to brush each leaf with the butter, until there are 4 to 6 leaves remaining which are to be placed on top. For easier slicing, dip a knife in melted butter. Cut the pastry into 2 inch strips and then cut these strips to make diamond-shaped pieces. With a teaspoon pour some of the melted butter between the cut strips, and pour the rest over the entire surface. Stud each piece with a whole clove.

For the syrup, mix the water and sugar in a saucepan, and simmer over low heat for 12 minutes. Then add the honey, vanilla, and cinnamon, and simmer for 5 more minutes. Bake the baklava in a 300 degree oven for 30 minutes, and then slowly pour half of the hot syrup on top. Increase the oven temperature to 400 degrees and continue baking until the syrup has been absorbed. Remove from oven and pour the rest of the syrup on top. The baklava should be made the day before serving so that all the syrup will be absorbed. Cut into 2 1/4 x 3-inch pieces. 16 large servings.