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1
Mix together the walnuts, sugar and cinnamon.
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2
Select a pan the size of the phyllo sheets and brush well with melted butter.
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3
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.
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4
Sprinkle with a handful of the walnut mixture.
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5
Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts.
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6
Repeat until the ingredients are used up, reserving 5 sheets of phyllo for the top layer.
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7
Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet.
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8
Trim the edges if necessary, and cut the baklava into the traditional diamond pattern.
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9
Do not cut through the bottom layer.
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10
Sprinkle the top of the baklava lightly with water from your fingertips.
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11
Bake in a preheated 250u00b0F (120u00b0C) oven for about 1 hour.
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12
Remove from oven and cool.
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13
For the syrup, combine the sugar and water in a large pot and boil for 5 minutes.
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14
Add the honey, cinnamon stick and cloves, and boil for 5 minutes more.
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15
Pour the hot syrup over the cooled baklava.
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16
Do not pour over a hot baklava, it will turn soggy.
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17
Cool then cut through the bottom layer of phyllo following the previous cuts.
