Recipe:
Preheat oven to 350 degrees.
Butter the bottoms and sides of a 9x13 inch pan.
Toss chopped walnuts with cinnamon and sugar. Set aside.
Unroll phyllo dough. Place one half side of two sheets of dough in pan, butter thoroughly. Repeat until you have 6 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes (not all the way to the bottom of the pan). You may cut into 4 long rows the make diagonal cuts. Pour melted butter over top focusing on corners.
Bake for about 45 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted.
Add vanilla, honey, cinnamon sticks, cloves and lemon slices. Simmer for about 20 minutes then remove from heat and let cool. Strain.
Remove baklava from oven and immediately spoon sauce over it. Cut all the way through to the bottom of pan and let cool. Serve in cupcake papers.
This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
