1 lb. butter
1 lb. pastry sheets
1 lb. chopped walnuts
1/2 tsp. cinnamon
1/2 c. sugar
2 tsp. allspice
1 tsp. nutmeg

Almonds or pecans can be substituted.

Chop walnuts very fine and add spices and sugar. Mix well in a large bowl.

Melt butter, removing salt scum which forms on top, until butter is clear. Brush bottom of a 9x12 pan with melted butter and place 4 pastry sheets in pan. Brush these sheets with butter and spread nut mixture layer.

Place 2 pastry sheets on top of the nut layer. Brush pastry sheets with butter and spread another layer of nuts. Alternate pastry and nut layers until nut mixture is all used. End with a layer of 4 pastry sheets. Brush the top with butter and cut into diamond shapes.

Optional: Place a clove bud in the center of each piece. Bake for 1 1/2 hours in a 300 degree oven until lightly brown.

SYRUP:

2 1/2 c. sugar
1 3/4 c. water
1 c. honey
Grated rind from 1 orange
Grated rind from 1 lemon
1 cinnamon stick
5 whole cloves

Heat sugar, water and spices until it comes to a boil. Turn down heat and simmer 5 minutes. (It should thicken slightly.) Add honey and cool at room temperature. Pour over hot Baklava and let it set overnight before serving.