INGREDIENTS
1 (16 ounce) package filo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

PREPARATION
Filling:
Combine walnuts, almonds, cinnamon, sugar and clove in bowl and mix well.

Filo:
Melt butter. Grease 8 x 12″ pan well with butter. Working counter-clockwise, lay filo at 12 o’clock with triangle extending over edge of pan. Brush with butter. Repeat at 9, 6 and 3 o’clock. Lay four half (or two whole) filo leaves in middle of pan, buttering each well. Spoon in even layer of nut mixture. Lay four half (or two whole) filo leaves in middle of pan, buttering each well. Spoon in second layer of nut mixture. Lay four half (or two whole) filo leaves in middle of pan, buttering each well. Spoon in final layer of nut mixture. Lay four half (or two whole) filo leaves in middle of pan, buttering each well. Close bottom layers clockwise brushing each well with butter. Score in diamonds or squares. Bake in 350°F to 375°F oven for one hour.

Syrup:
Bring water and sugar to a boil. Add honey and lemon and continue boiling for 10 to 15 minutes. Re-score pieces, this time, all the way through. Pour cool syrup over warm baklava.

Storage:
Baklava will last for a couple of weeks after syrup has been poured over it, if kept in pan. You can freeze Baklava prior to cooking, and also after it has been cooked, prior to pouring syrup over it. Baklava can be frozen after syrup has been poured over it, but you must defrost it well, and pour additional hot syrup over it prior to eating. Makes 40 pieces.
(Source: DawnsRecipes)