Ingredients:

1 lb. Phyllo (pastry sheets)
1 1/2 cups Butter
1 lb. chopped fine (or walnuts) Almonds
1/2 cup Breadcrumbs
1/4 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoons Cloves

For the Syrup:
4 cups Sugar
2 cups Water
1 teaspoon juice of Lemon

Directions:

Place 1 pastry sheet in well-buttered baking pan 
and brush with butter. Place second pastry sheet 
on top of the first and butter again. Repeat until 
6 layers of buttered pastry sheets have been built up.

Mix walnuts or almonds, breadcrumbs, sugar, cinnamon 
and cloves. Sprinkle top pastry sheet thick with walnut 
mixture and place two buttered pastry sheets over this. 
Repeat in same manner until all ingredients have been 
used, ending with 6 pastry sheets.


Brush top with remaining butter and trim edges with 
sharp knife. Cut diagonal lines the length of the pan 
to make diamond shaped pieces. Sprinkle with water.


Bake in moderate oven for about 1 hour or until golden.


Prepare syrup: boil sugar, water and lemon juice for 
10 minutes. Pour hot syrup over cooked baklava. Allow 
to stand several hours before serving.