Large recipie (12" x 18"); half this recipie if you want to make in a
9" x 13" pan.

Mash:
2 lb Walnuts - Finely Chopped
1 C. Sugar
4 tsp Cinnamon
1/2 tsp Clove
1/2 tsp Allspice (optional)

Mix in food processor to desired consistency; walnuts should still be
in pieces.

Dough:
3 C. Butter, Melted
2 Packages Phyllo Dough (32 oz total) THAWED IN REFRIDGERATOR for 24
hours.

Set oven to 300 degrees.

Butter pan and lay down first layer of phyllo, then butter it, add
another layer of phyllo and butter, etc.  Follow this pattern: 8
layers phyllo / 2 Cups mash (repeat until mixture is gone) A damp towl
can help keep Phyllo moist while you're building the layers.
Remaining phyllo on top (up to 10 layers -- you will probably have
leftover phyllo).

Cut baklava and THEN bake for 1 hour or until brown.  You can google
how to cut it, or you can cut it however you like -- but you must cut
it before baking.  Traditionally, the baklava is cut in diamond
shapes, with diagonal cuts crossing lateral cuts.  Place a VERY SMALL
pan of water in the oven with baklava, if it is dry/winter and you are
using an electric oven.

Syrup:
4 C. Honey
2-4 Sticks cinnamon
2 tbsp Lemon Juice (or more, for taste)
1 tsp Vanilla (optional)

Bring honey almost to a boil.  Simmer with cinnamon sticks for 15
minutes.  Add fresh lemon juice/vanilla.  Pour all syrup evenly over
baklava as soon as it leaves the oven.  Let it soak for 24 hours.

Really.

24 hours.