1 lb. filo pastry sheets
1 1/2 c. sweet butter, melted
1 lb. walnut meats, finely chopped
5 tbsp. sugar
1 tsp. cinnamon
Dash of clove
Syrup

Place sheets of filo 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 1/3 of this mixture over the top sheet.

Place another 5 or 6 buttered sheets of filo on top of nut mixture, sprinkle with another third of the nut mixture, and repeat with buttered filo sheets and the final third of the nut mixture. Spread remaining filo 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, and 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. Cool and put hot syrup over the baklava.

SYRUP:

3 1/2 c. water
3 c. sugar
1 tsp. lemon juice
Several slices orange and lemon
A cinnamon stick
A few whole cloves

Combine in a saucepan. Bring to a boil and simmer for 20 minutes. Strain and pour over baklava. 30 to 36 servings.