2 lbs. thin filo
1 lb. sweet butter, melted
1 lb. walnuts or blanched almonds, chopped
1/2 c. sugar
1/2 tsp. cinnamon
1/8 tsp. ground cloves

SYRUP:

2 c. sugar
1 c. honey
2 c. water
1 tbsp. lemon juice

Bring to a boil and simmer for 10 minutes all syrup ingredients, allow to cool. For Baklava combine chopped walnuts, sugar, cinnamon and cloves. Brush baking tray (12 x 17) with melted butter. Place 8 filo leaves at bottom, brushing each with melted butter. Spread half of the walnut mixture on top of strudel leaves and repeat process.

Place last strudel leaves on top and brush with remaining melted butter. With a pointed sharp knife score top sheets in diamond or square shapes in sizes you desire.

Bake in moderate 375 degree oven for 1 hour or until golden brown. Let cool and pour warm syrup evenly over Baklava. Serve when cool.