1/4 cup butter, melted, divided
4 cups Diamond walnuts, finely diced
1/2 cup sugar
2 teaspoons cinnamon
1 pound frozen filo (phyllo) dough, thawed

Honey Syrup:
2 cups sugar
1 cup water
1/3 cup honey
1 tablespoon lemon juice
1 stick cinnamon
3 whole cloves


Heat oven to 325 degrees.

Lightly coat 15x10 inch jelly roll pan with 1 tablespoon of the melted butter. Combine walnuts, sugar and cinnamon; set aside. Unroll filo sheets. Place one sheet in pan; cover remainder with plastic wrap or towel. Brush sheet in pan lightly with butter; fold edges over to fit pan. Repeat with 4 additional filo sheets, placing one on top of another. Sprinkle with 1/3 of walnut mixture. Repeat layers of 5 filo sheets and 1/3 walnut mixture twice. Top last walnut layer with 5 buttered filo sheets; fold edges under to fit pan. Cut top of baklava lengthwise, about 1/3 through, into 1 3/4 inch strips. Then cut 1 3/4 inch strips at an angle from other side of pan, forming diamonds. Bake at 325 degrees for 50 minutes.

Meanwhile, prepare syrup. In saucepan, combine all Honey Syrup ingredients. Bring to a boil, stirring to dissolve sugar; simmer 10 minutes. Set aside; remove cinnamon stick and cloves. Cool baklava 10 minutes; spoon honey syrup over top. Let stand several hours or overnight.

Makes 4 dozen pastries

This recipe created by Diamond Walnut.