2 cups finely chopped walnuts

1/2 cup sugar

1 teaspoon cinnamon

1 lb. frozen phyllo sheets (about 20 sheets), thawed

1 cup Monopati Extra Virgin Olive Oil

1 cup honey

2/3 cup water

2 teaspoons lemon juice

1 small cinnamon stick

lemon peel

whole cloves





Mix the walnuts, sugar and cinnamon in a bowl and set aside.

Lay the phyllo sheets out on a counter top and cover with a slightly damp towel to prevent them from drying out. Working quickly, place a sheet of phyllo in a pan greased with Monopati Extra Virgin Olive Oil, brush sheet lightly with olive oil and then place another sheet on top. Continue with sheets, brushing each with olive oil until you have used about 8-10 sheets.

Evenly spread a layer of the walnut-sugar mixture over the stack of phyllo. Continue the process of layering one phyllo sheet and a layer of walnut-sugar mixture, making sure to brush olive oil over each sheet. Keep at least two sheets for the top layer.

Fold the ends of the sheets over on top of the pastry and brush with olive oil.  Add the remaining sheets on top, brushing each sheet with olive oil.

Using a sharp knife, cut the baklava into pieces.

Bake at 350°F for about 50 minutes until the baklava is golden and crisp.

While the baklava is cooking make honey syrup by stirring honey with water, lemon juice, lemon peel and cinnamon in a saucepan. Bring to a boil and simmer for 25 minutes. Cool.

Remove baklava from oven and let cool for 10 minutes.  Add a whole clove to each piece.

Ladle the warm honey evenly over the baklava. Let cool completely before serving.