1 lb. phyllo pastry sheets
1 1/2 c. (3/4 lb.) sweet butter, melted
1 lb. walnut meats, finely chopped
5 tbsp. sugar
1 tsp. cinnamon
Dash of clove
Syrup (below)

Place sheets of phyllo pastry in a 13 x 9 x 2 inch pan, brushing each second sheet evenly with butter. When 10 or 12 sheets are in place, combine walnuts, sugar, cinnamon and clove and spread one third of this mixture over the top sheet. Place another 5 or 6 buttered sheets of phyllo on top of nut mixture, sprinkle with another third of the nut mixture, and repeat with buttered phyllo sheets and the final third of the nut mixture. Spread remaining phyllo sheets on top, carefully buttering each second sheet. With a sharp knife cut baklava into diamond-shaped pieces. Heat remaining butter (there should be 1/2 cup) until very hot and beginning to brown. Pour evenly over the baklava. Sprinkle top with a few drops of cold water and bake in a 350 degree oven for 30 minutes. Reduce temperature to 300 degrees and continue to bake for 1 hour longer. Cool and pour hot syrup over the baklava. 30 to 35 servings.

SYRUP:

In a saucepan combine 3 1/2 cups water, 3 cups sugar, 1 teaspoon lemon juice, several slices orange and lemon, a cinnamon stick and a few whole cloves. Bring to a boil and simmer for 20 minutes. Strain.