1 lb. pastry (phyllo) sheets
1 1/2 c. melted butter
1 lb. chopped walnuts
1/2 c. dry bread crumbs
1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves

SYRUP:

1 1/2 c. sugar
1 c. water
1/2 c. honey
Juice of 1 lemon

Thaw pastry (keep covered with a damp towel when not using). Melt butter. Mix next 5 ingredients. Place 1 pastry sheet in a well buttered 9x13 inch baking pan and brush with butter. Place second sheet on top of first and butter again. Repeat until 6 layers of sheets have been built up. Sprinkle to pastry sheet thickly with walnut mixture and place 3 buttered sheets over this. Repeat this until all ingredients have been used, ending with 6 buttered sheets. Brush top with remaining butter.

Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle with water. Bake in moderate oven for 1 hour until golden brown.

Prepare syrup: Boil sugar, water and lemon for 10 minutes. Add honey. Pour hot syrup over cooled Baklava. Allow to stand several hours before serving. Serves about 20.