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

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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Diamond Walnut.