- 1 Pkg Fillo Sheets
- 1 lb Butter, melted
- 1 lb Walnuts, chopped
- 3 cups Sugar, white granulated
- 1/2 tsp Ground Cloves
- 1 tsp Ground Cinnamon or
- 1/4 tsp Ground and 1 Stick Cinnamon
- 9 x 13 Pyrex Baking Dish
- Pastry Brush
Chop the walnuts to medium fine and mix with 1 cup sugar, 1/4 tsp ground Cinnamon and 1/4 tsp ground Cloves. Melt the butter.
Cut the Fillo in half so that each sheet fits the bottom of the Baking Pan. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet at a time, in the baking pan.
Generously spread butter on each sheet of fillo as it is placed in the pan.
On every 6 to 8 sheets of Fillo spread a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete.
Pour any remaining butter over top of the Baklava.
The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces.
Preheat the oven to 350F degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely.
Mix one cup water, two cups sugar, 1/4 tsp ground cloves and either 3/4 tsp Cinnamon or the Cinnamon stick in a sauce pan and bring to a broil. Simmer for 20 minutes.
Pour the boiling syrup over the cool Baklava and allow to cool completely again.
When cool, serve individual pieces with strong sweet coffee and dried apricots for an exquisite dessert.