1 lb. pastry sheets (phyllo dough)
2 lbs. shelled walnuts
2 lbs. pecans
1 1/2 lbs. salt free butter
1 tsp. cinnamon
1/4 c. sugar
1 box whole cloves

Grind walnuts and pecans coarsely, add sugar and cinnamon and mix ingredients thoroughly. Melt butter. Line baking pan (10 x 15 inches) with pastry sheet, brush with butter; repeat this process until six pastry sheets line bottom of pan. Brush sixth layer with butter and sprinkle with nut mixture. Add another pastry sheet, brush with butter, sprinkle with nut mixture. Add another pastry sheet, brush with butter, sprinkle with nut mixture; repeating this process until all ingredients are used, ending with eight pastry sheets. Cut in 2 inch diamond pieces. Put a whole clove in each piece. Pour remaining melted butter over pastry. Bake at 375 degrees for 20 minutes, then at 350 degrees for 20 minutes more. If it gets too brown, put a piece of Reynolds wrap on top to prevent further browning.

During the last half hour of baking, you may test by removing the center piece of pastry; it is done when pastry sheets are all browned and not soggy, in the diamond slice.

SYRUP FOR PASTRY BAKLAVA:

4 c. sugar
1 sm. jar honey
2 c. water
1 slice lemon
1 stick cinnamon

While pastry is baking, boil water and sugar with a slice of lemon and a cinnamon stick to form a thin syrup, stir in honey and cool. Spoon cool syrup over hot pastry. ENJOY! This does NOT have to be frozen. It will keep in the refrigerator for at least six weeks if you can stand having it around that long.