1 lb. walnuts, finely chopped
1/3 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 lb. phyllo
1 lb. butter, melted and warm
Whole cloves (optional)

SYRUP:

3 c. sugar
2 c. water
1 stick cinnamon
Juice of 1/2 lemon
2-3 tbsp. honey (optional)

Combine nuts, sugar, and spices. Trim phyllo to pan size. Place 6 phyllo sheets in a buttered 13 x 9 inch baking pan, brushing each sheet generously with butter. Sprinkle a thin layer of nut mixture evenly over the phyllo. Cover with 4 buttered phyllo sheets. Continue alternating phyllo, butter, and nut mixture until all nuts are used. Top with 8 buttered phyllo sheets. Cut into diamonds or squares.

If desired, stud each piece with a whole clove. Bake at 325 degrees for 40 minutes, lower oven to 300 degrees and bake for 40 minutes longer or until golden brown. Pour warm syrup over hot baklava. Let stand for several hours or overnight. Store in airtight containers in a cool plate; it will keep for several weeks. Freeze well; thaw to room temperature and serve. Serves 24.

SYRUP: Combine sugar, cinnamon stick and lemon juice and gently boil for 20 minutes or until candy thermometer reaches 230 degrees. Remove from heat; if desired, stir in honey.