1 lb. frozen phyllo sheets
1 cups melted butter
2 cups chopped walnuts (or equal parts almonds and walnuts)
1/2-cup sugar
1 tsp. ground cinnamon
1 pinch ground cloves
3/4-cup sugar
3/4-cup honey
1 cup water
1 Tbs. lemon juice
Instructions:
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean, damp dish towel to keep it from drying out.
Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Combine nuts, half cup sugar, cinnamon and cloves; sprinkle over buttered pastry.
Place remaining sheets on top, brushing each with melted butter.
Score baklava pastry into two-inch diamonds.
Bake at 400 degrees F until brown and crisp, about 30-35 minutes.
Meanwhile, in a saucepan, combine remaining 3/4-cup sugar, honey, water and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.
