Ingredients

• 1-pound phyllo pastry sheets
• 40 whole cloves
• 1 ½ cups sugar
• 1 cup water
• 1 2-inch strip orange peel
• 1 2-inch strip of lemon peel
• 1 cinnamon stick
• ½ cup honey
• ½ lemon, juiced

Directions

• Directions
• In a medium bowl, place cinnamon and walnuts and mix them together. Brush the bottom of a 14x20 inch baking dish with the butter.
• Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.
• Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets.
• Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece.
• Preheat the oven to 350F. Bake the baklava for 40 minutes, or until it is golden brown.
• In a medium saucepan, place the sugar, water, orange peel, lemon peel and cinnamon stick.
• Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil.
• Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool.
• Remove the orange and lemon peels and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving.