This recipe has been in my family for years and it is the best tasting Baklava you could possible have.

There is no perfect method to placing the dough and nuts in the pan but I like to put 6 sheets on the bottom, alternate with 3 in the middle and top it off with 6 sheets on top.

Sometimes 1/3 of a cup doesn't seem like a lot so I put more.

In this recipe butter is your friend. Don't skimp on the butter or the baklava will be too dry.

2 cups walnuts, finely chopped

1 cup sugar

1 tsp. Cinnamon

Mix together and set aside.

1 lb. Fillo dough

Melt 1 lb butter

Butter a pan, place the dough on the pan and brush with melted butter. Continue in the same way with five more fillo doughs.

Sprinkle 1/3 c. of sugar mixture on the dough.

Continue alternating 6 buttered sheets of dough with 1/3 c. of nut mixture, finishing with the dough as the top layer.

Cut in diagonal sections, cutting 3/4 of the way through the layers.

Bake at 350 degrees until golden brown, about one hour.

Check after 45 minutes.

After removing pastry from the oven, immediately pour syrup over the top {prepare syrup while pastry is baking}.

Let set overnight before serving {keeps for weeks}

Syrup:

2 cups granulated sugar

2 cups water

1tsp. Cinnamon

1 clove (remove after cooking)

Few drops lemon juice