3 1/2 c. granulated sugar
2 1/2 c. water
2 tbsp. honey
Rind of 1 lemon
1 stick cinnamon
3-4 whole cloves
1 1/4 lb. English walnuts & blanched almonds (med., finely chopped)
2 tsp. ground cinnamon
1 scant tsp. ground cloves
1 1/2 lb. filo pastry
1 lb. sweet butter (melted & clarified)

Combine 3 cups of the sugar, the water, honey, lemon rind and whole spices in a saucepan and bring too a boil. Lower heat and simmer for 15 minutes, then remove lemon peel and spices; cool.

Meanwhile, in large bowl, combine the nuts, remaining 1/2 cup sugar, ground spices and set aside. Read filo directions for handling. Lay filo sheets flat, cover with a damp towel and keep covered except when removing to assemble baklava. Count 8 filo sheets, fold, cover and refrigerate to reserve for the top.

Using a large pastry brush, butter an 11 1/2 x 15 1/2 x 3 inch baking pan. Lay a filo sheet on the bottom of the pan, brush with warm butter; repeat using 8 sheets. Scoop up a handful of nut mixture and sprinkle over top filo sheet. Lay on 3 more sheets, brushing each, sprinkle again with nut mixture. Continue until all filo and mixture is used. Put reserved filo on top, brushing with butter. Score into diamond shapes with sharp knife.

Bake in 300 degree oven for 1 1/4 hours. Spoon cooled syrup over pastry and let cool in pan on rack.