Turkish Baklava

      1    Pkg Fillo Sheets                    1 ts Ground Cinnamon or
      1 lb Butter, melted                    1/4 ts Ground and 1 Stick Cinnamon
      1 lb Walnuts, chopped                         9 x 13 Pyrex Baking Dish
      3 c  Sugar, white granulated                  Pastry Brush
    1/2 ts Ground Cloves

  1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon
  ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut
  Fillo in half so that each sheet fits the bottom of the Baking Pan. 4.
  Generously butter the bottom and sides of the baking pan and place the
  Fillo, one sheet ata a time, in the baking pan. Generously spread
  butter on each sheet of fillo as it is placed in the pan.  Every 6 to
  8 sheets of Fillo sp[read 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. 5. With a sharp knife, cut the Baklava diagonally to
  form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake
  the Baklava for 40 to 45 minutes or until golden brown on top.
  Remove from oven and allow to cool completely. 7. SYRUP Mix one cup
  water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4
  teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to
  a bnoil.  Simmer for 20 minutes. 8. Pour the boiling syrup over the
  cool Baklava and allow to cool completely again. When cool serve
  individual pieces with strong (Turkish) sweet coffee and dried
  apricots for an exquisite dessert.