2 lbs. thin filo
1 lb. sweet butter, melted
1 1/2 lbs. walnuts or blanched almonds, chopped
1/2 c. sugar
1 1/2 tsp. cinnamon
1 tsp. allspice
1/8 tsp. cloves

Combine walnuts, sugar, cinnamon and spices. Put in buttered baking tray (12 x 17 inches). I use broiler pan. Place 15 filo leaves at bottom, brushing each with melted butter. Spread 1/3 of walnut mixture on leaves. Place 5 or 6 leaves and 1/3 walnuts again, 5 or 6 leaves and the remaining 1/3 of nuts.

Put remaining leaves on top with remaining butter. With a pointed sharp knife, score top sheets in diamond shapes in size you desire. Bake in moderate oven (350-375 degrees) for 45 minutes to 1 hour or until golden brown. Let cool and pour warm syrup over Baklava. Serve when cool.

SYRUP:

2 c. sugar
2 c. honey
1 c. water
1 lemon rind
1 tsp. vanilla

Boil 10 minutes and pour over cooled Baklava.