Honey-Lemon Baklava

Grease 13" by 9" glass baking dish. Place walnuts, ground cinnamon, ground cloves, and 1/2 cup sugar in food processor with knife blade attached; pulse on and off several times until walnuts are finely chopped; set aside.

In small saucepan over low heat, heat margarine or butter until melted; set aside.

In baking dish, place 1 sheet phyllo, bunching phyllo slightly to fit; brush with some melted margarine or butter. Repeat with 5 more sheets of phyllo; sprinkle with about 1 cup walnut mixture.

Place 1 sheet of phyllo in baking dish over walnuts; brush with some margarine or butter. Repeat with 5 more sheets of phyllo; sprinkle with about 1 cup walnut mixture. Repeat layering 2 more times, ending with walnuts.

Place 1 sheet of phyllo on top of last walnut layer; brush with some margarine or butter. Repeat until all phyllo sheets are used, brushing with remaining margarine or butter. With sharp knife, cut almost but not all the way through layers in triangle pattern to make 24 servings (cut lengthwise into 3 strips; cut each strip crosswise into 4 rectangles; then cut each rectangle diagonally into 2 triangles). Bake in 300 degree F. oven 1 1/4 hours or until phyllo is golden brown.

About 15 minutes before removing baklava from oven, in small saucepan over medium heat, heat honey, cinnamon stick, 1 cup water, and 1/2 cup sugar to boiling; boil 5 minutes, stirring frequently. Reduce heat to low; add lemon juice and simmer 5 minutes longer.

Discard cinnamon stick from syrup. Spoon hot syrup evenly over hot baklava. Cool baklava in pan on wire rack at least 1 hour. Let stand at room temperature until ready to serve.

To serve, with sharp knife, finish cutting through layers.