PHYLLO PREPARATION:

2 sticks butter
3 sticks unsalted butter
1 1/2 to 2 lbs. phyllo dough

SYRUP:

2 1/4 c. sugar
2 c. water
2 strips lemon peel
6 whole cloves
1 cinnamon stick
1 tbsp. fresh lemon juice
1/4 c. honey

NUT FILLING:

1 1/2 c. finely chopped walnuts
1 1/2 c. finely chopped almonds blanched
1/2 c. sugar
2 1/4 tsp. cinnamon
1/2 tsp. nutmeg
Dash ground cloves

In medium bowl stir above ingredients; set aside. In medium saucepan combine all syrup ingredients except lemon juice and honey. Bring to boil for 20 minutes. Add lemon juice and honey simmer 5 minutes. Remove from heat; cool.

In small saucepan melt butter and keep warm. Brush bottom of a 13 x 9 inch pan with some of melted butter. Count 36 phyllo sheets; cut 10 sheets to measure 14 x 10 inch and set aside. Cut remaining sheets into 13 x 9 inch rectangles. Cover with wax paper and damp tea towel. Line pan with the 10 sheets measuring 14 x 10 inch brushing each sheet with butter.

Sprinkle with 1/2 cup nut mixture. Place 2 (13 x 9 inch) phyllo sheets on top of nuts, brushing each with butter. Sprinkle with 1/3 cup nut mixture. Repeat, this until nut mixture is used. Top with remaining 10 (13 x 9 inch) phyllo sheets, brushing each with butter. With sharp knife carefully cut all layers in diamond shaped pieces. Bake at 325 degrees for 45 minutes. Reduce oven to 275 degrees and bake 20 to 30 minutes. Remove from oven while still hot carefully spoon cooled syrup evenly over Baklava.