3/4 c. butter, melted, divided
4 c. finely chopped walnuts
1/2 c. sugar
2 tsp. cinnamon
1 lb. frozen filo (phyllo) pastry sheets, thawed

HONEY SYRUP:

2 c. sugar
1 c. water
1/3 c. honey
1 tbsp. lemon juice
1 cinnamon stick
3 whole cloves

Heat oven to 325 degrees. Lightly coat 15 x 10 inch jelly roll pan with 1 tablespoon melted butter. Combine walnuts, sugar and cinnamon; set aside.

Unroll filo sheets. Place 1 sheet in pan; cover remainder with plastic wrap or damp paper towel. Brush the sheet in the pan lightly with butter and fold edges over to fit pan. Repeat with 4 additional filo sheets, placing one on top of the other. Then sprinkle with 1/3 of walnut mixture. Repeat the 5 filo sheets and then 1/3 walnut mixture twice. Top last walnut layer with layer of 5 buttered filo sheets; fold edges under to fit pan. Cut top of baklava lengthwise, about 1/3 through, into 1 3/4 inch strips, using a very sharp knife. Then cut 1 3/4 inch strips at an angle forming diamonds. Bake at 325 degrees for 50 minutes.

Meanwhile, prepare syrup in saucepan combining all the Honey Syrup ingredients. Bring to a boil, stirring to dissolve sugar; simmer 10 minutes. Set aside; remove cinnamon stick and cloves. Cool baklava 10 minutes; spoon syrup over top. Let stand several hours or overnight.

Makes 4 dozen.