1 lb. phyllo pastry sheets
1 lb. sweet butter, melted
2 c. finely chopped walnuts
6 SWEIBACK teething crackers, finely chopped
1/3 c. sugar
1 tsp. cinnamon
Dash of cloves

Combine dry ingredients in a bowl and mix well. Place sheets of phyllo pastry in a 13 x 9 x 3 inch pan, brushing each sheet evenly with butter. When 10 sheets are in place, put one sheet with dry mixture and the next with butter, alternating until all mixture is done. The rest of the phyllo is placed on top brushing each sheet with butter.

With a sharp knife cut baklava into diamond shaped pieces. Bake in a 325 degree oven for 30 minutes, placing pan on middle shelf of oven. Move to top shelf for an additional 20-30 minutes or until golden brown. Remove from oven and spoon on semi-cooled syrup over hot baklava.

SYRUP:

2 c. water
2 c. sugar
1 c. honey
1 tsp. lemon juice
Several slices orange and lemon rind
A cinnamon stick

Combine above in a saucepan, bring to a boil and simmer for 20 minutes. Remove lemon and orange rind, etc. Let cool and pour over baklava.