Baklava
1 lb Package of Phyllo (or Fillo)
4 cups walnuts (finely chopped)
1 cup sugar
1 1/2 tsp. Cinnamon
2 sticks butter
Syrup:
1/4 cup honey
1 1/4 cups sugar
1 1/4 cups water
1 lemon rind (cut in chunks) (or a few squeezes of Real lemon juice)
1 cinnamon stick
4 or 5 whole cloves
Melt butter. Mix chopped nuts, sugar and cinnamon. Brush a 13"x9"x2" glass-baking dish with melted butter; sprinkle bottom with cinnamon. Place 3-4 sheets of phyllo on bottom of pan (trim or fold corners as necessary), brush with melted butter, sprinkle nut mixture on top. Repeat process using only 2 sheets of phyllo per layer*, finish with a layer of phyllo only and brush once more with butter.
Cut halfway through the dessert at a diagonal in either direction to form diamonds. Bake at 300° for 15 minutes, then at 325° for 60 minutes or until golden brown.
While Baklava is baking, combine all ingredients for the syrup in a heavy-bottomed saucepan (to prevent burning) keep a careful eye on mixture and stir frequently. Boil for 10 minutes; remove rinds and cloves and let cool for 10 minutes.