SYRUP TOPPING:

This will be made first.

20 oz. sugar
12 oz. water
2 tbsp. honey
1/2 lemon

BAKLAVA:

2 boxes Apollo Fillo
1 grated orange peel
1 tsp. cinnamon
3/4 c. sugar
3 lbs. crushed walnuts (then grind them)
1 shot of brandy
1 lb. sweetened butter
1/4 tsp. powdered clove
1 container whole cloves

Syrup Topping: Mix all the ingredients in a saucepan (the 1/2 lemon is left as a whole in the pan). Boil for 10 minutes; set aside.

Baklava: Grease a large deep dish pan with butter. Melt the 1 lb. butter; put it aside. Mix in a large bowl grated orange peel, cinnamon, sugar, ground walnuts, brandy and powdered clove. Then in the greased pan, take one thin layer of fillo and place it on the bottom of the pan. Grease the top of it with the melted butter. Do this with four more layers. This is your first stack of fillo. Next put a layer of the walnut mix on top of the stack; spread it evenly. Add 1 fillo layer on top of the mixture, then grease the top. Add another layer of mixture. Continue alternating layers of fillo and walnut mixture until mixture finishes. Then add five more greased layers of fillo on top of your last layer of mixture. Grease the last layer of fillo.

Cut the baklava vertically, then diagonally. Press a whole clove into the top of each baklava piece. Bake at 350 degrees for 1 hour. As soon as you take the baklava out of the oven, pour the entire syrup mixture all over the baklava. Let the baklava cool for 3-4 hours.