30 sheets of phyllo (8 x 8 inches)
1 c. butter, melted
1 c. finely chopped or ground walnuts
1/2 c. finely chopped or ground blanched almonds
2 tbsp. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
Lemon-honey syrup

Butter the bottom of an 8 inch square baking pan. Lay 10 sheets of phyllo in pan, brushing each sheet with melted butter. Mix nuts with sugar and spices and sprinkle half of this over phyllo. Drizzle with melted butter.

Lay on another 10 sheets of phyllo, brushing each with butter. Repeat with another layer of nut mixture and remaining phyllo. Cut, without cutting through bottom layer, into diamond-shaped pieces. Bake in preheated moderate oven (350 degrees) for 1 hour. Finish cutting allow Baklava to cool. Pour warm Lemon-Honey syrup over. Makes about 20 diamonds.

LEMON-HONEY SYRUP:

Boil 1 cup sugar, 1 cup water, and 1/2 lemon for 15 minutes. Remove lemon and add 2 tablespoons honey. Stir.