Instructions: Combine walnuts, sugar, and cinnamon together. Divide into 4 parts. Using 9x13-inch pan, line bottom with 10 layers of phyllo brushing each with butter before applying next layer. Sprinkle with 1/4 nut mixture over entire layer. Add 6 more layers of phyllo brushing each with butter; then sprinkle 1/4 nut mixture. Repeat twice; then top with 10 layers phyllo.

Before baking, cut baklava in 2-inch diamond shape pieces, being sure to cut through to bottom of pan. Pour remaining butter over it. Bake at 325 degrees for 1 hour. Cover with aluminum foil last 20 minutes so it does not get too brown. Remove from oven and slowly pour 4 cups of cooled syrup over it. Leave in same pan and store in cool place, but do not refrigerate. Best served following day and will keep well 10 days.

Serves 40.

Directions for syrup:
In saucepan, combine sugar, water, lemon rind, cloves and cinnamon sticks.

Bring to boil and cook until slightly thick. Remove from heat; add honey, lemon juice, flavoring, and liquor. Store in cool place, but do not refrigerate.

Makes 4 cups.

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