1 c. butter
1 lb. walnuts
1/2 lb. almonds
1 lb. fillo pastry
1/4 c. sugar
2 tsp. cinnamon
1/4 c. ground cloves

SYRUP:

7 oz. sugar
1 c. honey
2 c. water
Juice of 1 lemon
2 whole cloves
1 slice lemon rind

Combine syrup ingredients in large saucepan, and ring to a boil, stirring occasionally. Boil briskly for 10 minutes. Strain and cool. Chop nuts finely and mix with sugar and spices. Brush 13 x 9 x 2 inch pan with butter. Melt butter in small saucepan. Brush 10 sheets of fillo with butter and place in bottom of pan. Sprinkle with nut mixture. Layer 2 sheets of buttered fillo and sprinkle with nut mixture. Continue layers until all of nuts mixture is used, ending with 2 sheets of buttered fillo.

Trim edges and score top layer diagonally. Bake in center of oven for 30 minutes at 350 degrees. Move to top of oven and bake 30 minutes longer. Pour half of the syrup over hot baklava. Let stand for 30 minutes. Pour remaining syrup over baklava. Let stand overnight. Cut into triangles to serve.