1 lb. fillo pastry sheets
1 1/2 c. melted sweet butter
2 c. walnuts, pistachio nuts, or hazel nuts, roughly chopped
1/2 c. chopped almonds
5 tbsp. sugar
1 tsp. cinnamon
Dash of ground clove

Place sheets of fillo pastry in a 13 x 9 x 2 inch pan, brushing every other sheet evenly with butter. When 10-12 sheets are in place, combine the walnuts, sugar, cinnamon, and clove and spread 1/3 of this mixture over the top sheet. Place another 5-6 buttered sheets of fillo on top of the nut mixture, sprinkle them with another third of the nut mixture, and repeat with buttered fillo sheet on top, carefully buttering every other sheet.

With a sharp knife, cut the Baklava into diamond-shaped pieces. Heat the remaining butter (there should be about 1/2 cup) until it is very hot and beginning to brown. Pour it evenly over the Baklava. Sprinkle the top with a few drops of cold water and bake the Baklava for 30 minutes at 350 degrees. Reduce the temperature to 300 degrees and continue to bake it for 1 hour longer.

SYRUP:

2 c. water
2 c. sugar
1/2 c. honey
1 tsp. lemon juice
3 slices orange and lemon rind
1 cinnamon stick
3 cloves

In a saucepan combine the water, sugar, honey, lemon juice, orange and lemon rind, a cinnamon stick and cloves. Bring it to the soft ball stage (a drop forms a ball when dropped into a cup of cold water) and simmer it for 20 minutes. Strain it. When the Baklava is baked, pour the cooled syrup over it. Makes 30-36 pieces.