Ingredients

• 4 cups chopped walnuts
• 1/2 cup sugar
• 1 Tbs ground cinnamon
• 1 1/4 cups melted butter
• 1 1/2 lbs phyllo
  
  
  The syrup
• 4 cups sugar
• 3 cups water
• 1 1/2 cups honey
• 1 cinnamon stick
• 5 to 6 whole cloves

Mix together the walnuts, sugar and cinnamon. Select a pan the size
of the phyllo sheets and brush well with melted butter. Use 4 sheets
of phyllo for the bottom layer, brushing each one with butter before
adding the next, and top with a sheet of unbuttered phyllo. Sprinkle
with a handful of the walnut mixture. Cover with a buttered sheet, an
unbuttered sheet, and another sprinkling of walnuts. Repeat until the
ingredients are used up, reserving 5 sheet of phyllo for the top
layer. Brush each of the top 5 sheets with ample butter, and pour the
remaining butter over the top of the last sheet. Trim the edges if
necessary, and cut the baklava into the traditional diamond pattern.
Do not cut through the bottom layer. Sprinkle the top of the baklava
lightly with water from your fingertips. Bake in a pre-heated 250F
(120C) for about 1 hour. Remove from oven and cool. For the syrup,
combine the sugar and water in a large pot and boil for 5 minutes.
Add the honey, cinnamon stick and cloves, and boil for 5 minutes more.
Pour the hot syrup over the cooled baklava. Do not pour over a hot
baklava, it will turn soggy. Cool then cut through the bottom layer
of phyllo following the previous cuts.