1 lb. phyllo dough sheets
1 1/4 c. melted butter

NUT FILLING:

3 c. chopped walnuts
2/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. vanilla

SYRUP:

1 1/2 c. sugar
3/4 c. water
Dash cinnamon
Dash cloves
2 tbsp. honey
1 tbsp. lemon juice or 1 tbsp. grated lemon

Open the sheets of phyllo dough and cut in half. Keep one half covered with plastic wrap while working with the other.

To assemble: Brush the bottom of a 9x13 inch pan with melted butter. Place a single sheet of phyllo into pan; brush with butter. Continue this until 1/3 of the sheets have been used. Sprinkle 1/2 of the nut mixture over the last sheet and drizzle with butter.

Repeat layering of phyllo sheets and butter with another 1/3 of the sheets. Sprinkle the rest of the nut mixture and drizzle with some of the melted butter.

Without cutting through to bottom of pan, cut layers into pieces. Pour on remaining butter. Place a clove through the center of each piece for decoration. Bake at 325 degrees for 1 hour.

SYRUP: While layers are baking, bring all syrup ingredients to a boil in saucepan. Simmer uncovered for 15 minutes (until syrup threads from spoon). Let cool.

Pour cool syrup over baked layers (while hot). Let baklava cool. Cut through to bottom to serve.