Baklava (Sweet Filo Pastry)

1 lb walnuts coarsely chopped
lb blanched almonds finely chopped
cups organic sugar
2 teaspoons cinnamon
1-1/2 lbs butter melted
1 lb filo dough
4 cups basic syrup

Combine chopped walnuts and almonds. Add sugar and cinnamon and mix together thoroughly. Divide this mixture into 4 equal parts. Use a 13 x 9 x2 baking pan, line the bottom with ten layers of ill dough, brushing each sheet with butter before adding the next. Sprinkle a quarter of nut mixture over the entire layer. Add six more layers of Filo, brushing each layer with butter and cover with a quarter of the mixture. Repeat twice then top with 10 layers of Filo. Before baking, cut Baklava into 2 diamond shaped pieces. Bake at 325 for 1 hr covering with aluminum foil for the last 20 minutes . Remove from oven and slowly power two cups cool syrup over the hot Baklava. An hour later pour the remaining 2 cups of syrup over it. Leave in the same pan and store in cool place but not in refrigerator. Best served the following day and keeps for 10 days or more if properly stored. If not used within a week, pour hot syrup over it. Yields 40 small pieces.

Basic syrup
2 cups sugar
1-1/s cups water
Rind of lemon finely cut
5 whole clove
2 cinnamon sticks
1 cup honey
4 tablespoons lemon juice
2 tablespoons rum or brandy
1 tablespoon rum

In sauce pan combine sugar, water lemon rind cloves and cinnamon sticks. Bring to boil until syrup thickens slightly. Remove from flame to add honey, lemon juice, liquor an. Store in cool plan no refrigerator. The syrup keeps well but will become strong if spices are not removed after one week.