BAKLAVA      (Make mine in a jellyroll-sized pan)
1-1/2 lb. Phyllo dough
1 lb. unsalted butter (clarified)
 NUT MIXTURE:  (THIS CAN BE DONE DAYS IN ADVANCE)
1-1/2 lbs. walnuts;1/3 c. sugar;
3 tsp. cinnamon;1-1/8 tsp. ground cloves;
 Grind nuts  and add spices, or put all ingredients
in food processor and process until walnuts are a
medium-fine texture.
 SYRUP:  ( THIS CAN BE MADE THE DAYS IN ADVANCE-
-IT NEEDS TO BE COOLED TO POUR ON BAKLAVA.)
1 c. honey;2-1/2 c. water;
4-3/4 c. sugar;2 T. lemon juice;
4 cinnamon sticks (about 4" long);
6 pieces orange peel (about 3"-4" long);
 Combine ingredients in saucepan and bring to a boil.
 (WATCH VERY CAREFULLY...IT HAS A WAY OF
BOILING OVER AS SOON AS YOU ARE NOT LOOKING!)   
Gently boil for 20 minutes. Cool to room temperature.
 If phyllo is frozen, allow to defrost at room
temperature for about 1 hour.  You will be working
with about 30 sheets of phyllo.
Start by brushing pan with clarified butter
with pastry brush.  Layer phyllo dough one
at a time, brushing each one gently and
completely with butter.  (try not to brush
the butter on to heavily)  Repeat this procedure
through 10 sheets.  Now start layering the nut
 mixture...You will need about 2 cups of nut mixture
for each of the next 6-8 layers.  (it depends on how
thick you spread the layers)  Sprinkle the nuts over
the phyllo, then evenly spread them over the dough.
 Be sure to get the edges and corners, too. 
The larger pieces have a tendency to end up on
the edges, so I brush them into the center.
REPEAT THIS UNTIL THE NUTS ARE GONE.
Then top it off with the remaining 12-14 sheet
of phyllo, brushing each with butter.
 Score with a serrated knife to the size you
would like to serve.IT CAN BE FROZEN AT THIS POINT! 
Bake at  350 degrees for about 45 - 60 mins.
 (should be golden brown)
 Remove from oven.  Using a measuring cup, pour
evenly over the hot baklava.  Use all of the syrup. 
(it might seem like a lot of syrup, but after it sets
overnight it will be absorbed in the layers.
Do not cover, or lay a piece of waxed paper
lightly over the top (after it cools)
After the baklava has set overnight, it can be
cut into diamond shapes and put into foil-lined
 cupcake cups.  (the foil prevents the butter
 from leaking through).
I don't cut  the baklava until I am ready or
close to getting ready to serving it.
 ENJOY!!!!!!!!