2 1/2 to 3 sticks unsalted butter
1 box Fillo dough
1 1/4 lb. nuts (crush fine with rolling pin on wax paper or electric chopper)

Melt butter and brush bottom of a 12 x 18 inch pan. Place sheet of Fillo dough in pan and brush with melted butter. Repeat with each sheet. I sprinkle the nuts every 3 sheets. You may do it with more sheets between the nut layers. Use all the Fillo sheets in 1 box. Score (cut number of pieces desired, but do not cut to ottom of pan. 35 to 48 pieces make a generous size serving.) Bake at 350 degrees for 55 minutes. Make syrup while Baklava is baking.

Syrup:
2 c. sugar
2 c. water
1/2 c. honey
2 tsp. cinnamon
whole cloves (a few)

Mix all ingredients and bring to a boil. Cook for 10 minutes. Cool. When Baklava comes out of oven pour syrup over it, making sure to cover all pieces. Remove cloves. Can be frozen.