Baklava

Description:
I met my sister's Mother In Law this weekend. Marie is 85 years old and came from Greece to The US in 1945. What a sweetheart.
She loves to make Baklava and her's is the best I have ever tasted. I talked with her for what seemed hours and she was so flattered that I asked her to share her recipe. When I returned to the hotel that night I jotted down her recipe and had a chance for her to review it before I came home.
My daughter and I will be making this this evening.

Ingredients:
Ingredients;

Filling
4 cups walnuts, finely chopped. 1 lb of ground. ( Pecans can be used too)
3 tablespoons granulated white sugar
1/4 tsp cinnamon
1/8 tsp ground cloves
1 lb Phylo Dough
2 cups of sweet butter, melted

Syrup:
2 cups water
2 1/2 cups sugar
1/2 cup honey
1 teaspoon fresh lemon juice
lemon or orange rind
1/4 teaspoon of cinnamon


Directions:
Directions

Combine walnuts, sugar and spice.

In a baking pan, layer 7 Phylo sheets, buttering between each layer as it is stacked. Put a layer of the nut mixture. Repeat 4 times. Top with remaining Phylo sheets, buttering each sheet. You should make sure to have the same amount of Phylo sheets for the top as you did for the bottom. (Count how many sheets of Phylo dough there are and divide them for top, bottom and filling layers to see how many sheets you want to use between each filling layer) While layering, keep unused sheets of the dough covered with a damp towel.
Using a sharp knife, trim the edges. Perforate Baklava into square shapes with a fork. Try not to stick fork through the bottom layers.

Bake at 350°F for 45 minutes to 1 hour. Cool.

Pour hot syrup over Baklava (Not boiling hot).
Combine all ingredients for syrup in a saucepan and bring to a boil. Cook for 10 minutes. Pour syrup, that has been cooled for about 5 minutes, over the cooled Baklava.

After pouring syrup over the Baklava, wrap well with plastic wrap and allow to set for at least 2 days.