1 lb. phyllo pastry sheets
1 1/2 c. (3/4 lb.) sweet butter, melted
1 lb. walnut meats, finely chopped
5 tbsp. sugar
1 tsp. cinnamon
Dash of cloves
Syrup

Combine walnuts, sugar, cinnamon and cloves; divide into thirds. Place sheets of phyllo pastry in a 13 x 9 x 2 inch pan, brushing each second sheet evenly with butter. When 12 sheets are in place, spread 1/3 of the walnut mixture over the top sheet. Place another 6 buttered sheets of phyllo on top of nut mixture, sprinkle with another 1/3 of the nuts and repeat with buttered phyllo sheets and the final third of the nut mixture. Spread remaining phyllo sheets on top, carefully buttering each second sheet.

With a sharp knife cut into diamond-shaped pieces. Heat remaining butter 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 longer. Cool and pour hot syrup over the baklava.

SYRUP:

In a saucepan combine: 1 1/2 c. sugar 1/2 tsp. lemon juice 3-4 slices orange & lemon Cinnamon stick Few whole cloves