FILLING:

2 lbs. phyllo dough, thin type
1 lb. unsalted sweet butter, melted & warm
2 lbs. walnuts, finely chopped
1 tsp. cinnamon
Pinch of clove
Pinch of nutmeg

SYRUP:

3 c. sugar
3 tbsp. honey
2 1/4 c. water
lemon peel
1 cinnamon stick

Spread phyllo leaves on work surface. Butter pan with pastry brush. Arrange a layer of phyllo over the bottom of pan and brush with butter. Repeat 5 times to form a bottom crust. Sprinkle a thin layer of nuts on top. Add 4 more layers (1 at a time and brush each layer with melted butter). Sprinkle nut mixture over pastry. Repeat until nut mixture is used up then finish off with 6 sheets of reserved phyllo to form top crust. Butter top with melted butter. Make diagonal slits along length about 1 1/2 inches apart but do not cut all the way down. Pour remaining butter over pastry. Bake about 15 minutes at 350 degrees then 275 degrees for 45 minutes. Remove when golden brown and pour cooled syrup over hot baklava.

SYRUP: Make the syrup by boiling sugar, water, honey, cinnamon stick and lemon peel about 20 minutes or until syrup is 220 degrees on candy thermometer. Cool.

Filling can also be made with: 1 pkg. pecans, finely chopped 2 pkgs. almonds, finely chopped 1 pkg. unblanched filburts, finely chopped Cinnamon, clove, nutmeg