Most filo is available commercially in pound packages. It is rolled and frozen and packed in airtight plastic bags. The dough is paper thin, and actually looks like thin sheets of paper rolled up. DO NOT MAKE THE MISTAKE of thinking this is paper and ripping it off. It is the dough and must be handled carefully.

When using filo, unroll the pastry dough on a board 15 to 20 minutes before using. Cover the board with plastic wrap or waxed paper and cover the filo with a DAMP towel. It is important to keep the dough covered with a damp towel, removing one sheet at a time. This prevents the drying of the dough.

4 to 6 c. walnuts (English preferred)
1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 lb. phyllo (or filo)
1 lb. butter, clarified
1 jelly roll pan (11 x 15 1/2 x 1 inch)
Whole cloves (optional)

SYRUP:

Make the syrup first so it can cool while preparing the Baklava.

1/2 c. honey
4 c. sugar
2 1/2 c. water
1 cinnamon stick

Put the sugar, honey, water and cinnamon stick in small saucepan and cook until it spins a thread (215 degrees). Add the lemon juice and cook for 5 minutes more. Skim foam off surface and let cool. Mix walnuts, sugar and cinnamon; divide into fourths. Set aside.

Lay the filo sheets flat, cover with a damp towel and keep covered except when removing sheets. Cut filo to fit pan, by placing pan over the dough and cutting off extra along the edge of pan. Save these strips and place them between sheets when making center layers. Count 8 filo sheets; fold, cover and refrigerate them to reserve for the top layers.

Using a pastry brush, butter the pan. Lay ONE filo sheet on the bottom of the pan and brush with warm butter; repeat same using 8 sheets. Sprinkle with 1/4 of the nut mixture.

Divide remaining filo leaves into 3 equal parts to make the next 3 layers. Place a filo leaf over the nut mixture; butter; continue process with filo and butter until one part of the filo is used. Add layer of nuts, repeat, using other 2 parts of filo and remaining 2 parts of mixture.

After last layer of nut mixture, remove reserved filo from refrigerator. Make top filo layers, buttering between each sheet.

After the final sheet is buttered, use a sharp thin knife to cut the Baklava into diamond shapes. (It can be cut into squares if you wish). Plan in advance the size desired. A long straight-edge is helpful in guiding width and straightness while cutting. Cut all diagonals in one direction at a time. Be sure the knife touches the bottom of the pan while cutting. Stick a whole clove into the center of each diamond. (Again this is optional.) Heat remaining butter to sizzling and pour over top of Baklava.

Bake in 325 degree oven for 1 hour or until golden chestnut in color and flaky. If necessary, cover with foil the last 20 minutes to prevent overbrowning. Remove from oven to a rack and pour cool syrup over the hot Baklava. COOL IN PAN. Serve each piece individually. It is best served several hours later, after it has had time to set. It keeps well at room temperature for a week or more. Can be frozen for future use. Yield: 60 to 70 diamonds (squares), depending on size.