20 sheets fillo pastry
3/4 c. melted, unsalted butter
2 c. finely chopped walnuts
1 c. finely chopped almonds
1/4 c. caster sugar
2 tsp. ground cinnamon
1/8 tsp. ground cloves

SYRUP:

1 1/2 c. sugar
1 1/2 c. water
1/4 c. honey
Thinly peeled strip of lemon rind
Sm. piece cinnamon bark
3 cloves
2 tsp. lemon juice

Butter base and sides of 9x13x2 inch oven dish and place 9 sheets of fillo separately into dish, brushing each with melted butter.

Mix nuts, sugar and spices and spread half of this mixture over fillo. Top with another 2 sheets of fillo, brushing each with butter. Spread remaining nuts on top and finish with remaining fillo, brushing each sheet as before.

Trim edges and brush top with butter. Cut Baklava with a sharp knife into diamond shapes. Sprinkle lightly with water to prevent top layers curling upwards.

Bake on center shelf in a moderately slow oven for 30 minutes. Move up one shelf and cook for further 30 minutes. Cover with greased brown paper or foil if top colors too quickly. Pastry must be allowed to cook thoroughly.

When Baklava goes into the oven, make the syrup. Place sugar, water and honey in a heavy pan and stir over medium heat until sugar is dissolved. Add remaining syrup ingredients, bring to the boil and boil for 15 minutes. Strain and cool.

Spoon syrup evenly over hot Baklava. Leave for several hours before cutting again into serving portions.