Baklava

1. To make syrup - boil water with sugar, lemon and cinnamon. Reduce heat and simmer 15 to 20 minutes. Add honey and return to boil for 10 minutes. Allow to cool and keep covered.

2. To make baklava - toss walnuts with sugar, ground cinnamon and cloves. Line bottom of 11 by 9 inch pan with 1 sheet of phyllo and brush top with melted butter. Repeat for five more layers.

3. After brushing sixth phyllo sheet with butter, sprinkle nut-sugar on evenly and top with another phyllo sheet. Brush with butter and sprinkle on more nuts.

4. Continue this process until all of phyllo and nuts are used, ending with layer of buttered phyllo (about 14 to 16 sheets total). Using dull edge of knife, tuck corners and edges of pastry into pan to make baklava even and clean around edges. Refrigerate baklava briefly before cutting into squares, triangles, or diamond shapes.

5. After cutting, sprinkle top of baklava with water (to prevent flakes of pastry from flying during baking). Place baklava in preheated 300 degree oven and bake 1 hour to 90 minutes until golden brown and no longer soggy in center. Turn baklava at least once during baking. (Can also begin baking at 250 degrees, gradually increasing temperature to 350 degrees near end of baking.) After removing baklava from oven, drizzle cool syrup over baklava. Allow baklava to cool before serving.

6. I have made this baklava several times and it turns out PERFECT!