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1
In a saucepan, combine 3 c. of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil.
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2
Reduce the heat and simmer for 15 min.
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3
Remove the cinnamon stick and cloves, and let cold.
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4
In a large bowl, combine the walnuts, almonds, remaining 1/2 c. sugar, grnd cinnamon, and grnd cloves and set aside.
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5
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
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6
Remove 8 filo sheets, fold, cover and chill for the top layer.
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7
Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter.
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8
Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets.
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9
Sprinkle a handful of the nut mix over the top filo sheet.
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10
Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mix.
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11
Continue till all the filo sheets and nuts are used, being sure to brush each sheet with butter.
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12
Use the reserved 8 sheets of filo for the last, top layer.
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13
Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 proportionately spaced lengthwise cuts.
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14
Cut straight down till the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way.
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15
Next, cut diagonally across the lengthwise cuts to create diamonds, starting in one corner and making cuts till you reach the opposite corner.
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16
Heat the remaining butter till it bubbles and pour it over the top of the pastry.
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17
Bake for 1 1/4
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18
hrs or possibly till proportionately golden brown and flaky.
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19
Remove to a rack and spoon the cooled syrup over the entire pastry.
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20
Cold in the pan, then serve pcs individually, placing them in decorative paper c. if you like.
