Syrup
3 cups sugar
2 cups water
Slice of lemon

Mix walnuts and cinnamon together.

Grease baking pan well.

Cut filo sheets to slightly larger size than pan. Use only 10 sheets at a time wrapping the remainder in wax paper covered with a damp towel. (Make sure the wet towel does not touch the filo sheets.)

Lay 5 sheets of filo on the bottom buttering in-between each sheet.

Sprinkle nuts lightly on top of the fifth sheet using a large slotted spoon. (Any nut pieces not falling through the slots should be chopped again.)

Lay down another sheet of filo and butter. Sprinkle nuts lightly on top of the sheet. (Alternate buttered filo sheets and a light sprinkling of nuts until five sheets of filo remain)

Lay the remaining five sheets of filo on top, without nuts, buttering in-between each sheet.

With a very sharp knife cut into 1-1/2" diamond shapes.

Place a whole clove in the center of each diamond to give added flavor and help secure the top sheets of filo.

Bake at 300° for 1-1/2 hours or until lightly browned. (The baklava can be frozen before baking.)

While Baklava is cooking prepare syrup.

Put sugar and water in saucepan. Dissolve sugar before heating. Bring syrup to a boil, add slice of lemon, then boil for 10-15 minutes until thickened. Cool.

Pour cool syrup over hot baklava.