STUFFING:

2 c. walnuts and pecans, chopped fine
1 c. bread crumbs (white bread)
1 c. sugar
1 tsp. cinnamon
1 tsp. cloves or orange peel, grated
2 sticks butter
1 c. Wesson oil
1 tsp. vanilla

Mix butter, oil, and vanilla together, add nuts, bread crumbs, sugar, and spices.

1 lb. box filo dough (defrosted)
1 (9 x 12 inch) pan

Take brush and grease pan with Wesson oil. Brush filo dough with plenty of Wesson oil. Put six layers of filo dough in bottom of pan. Put 1/3 ounce stuffing over filo dough. Put another six layers of filo dough over stuffing. Put 1/3 of stuffing over new filo dough layer. Put another six layers of filo dough over stuffing. Put remainder of stuffing over the filo dough and cover with the last six layers of filo dough.

Cut in diagonal sections or squares. Put extra Wesson oil on top of last layer of filo dough to ensure that it is moist. Bake at 250 degrees for 1 hour or until crisp brown.

SYRUP:

4 c. sugar
3 c. water
1 tsp. cloves
2 sticks cinnamon

Cook slowly until syrupy. Squeeze on 1 teaspoon of fresh lemon. Let syrup cool to room temperature before pouring over the Baklava. Cover with foil for 1 hour.