Baklava II

Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat combine 2 cups sugar water honey cinnamon stick lemon and vanilla. Bring to a boil then simmer for 15 minutes skimming any foam that is formed. Set side.

In a small bowl combine chopped almonds 2 tablespoons sugar ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan so cut each in half making 2 sheets. Place a sheet of phyllo on bottom of pan and brush with melted butter. Repeat process for a total of 8 sheets buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo and cover with 4 more sheets buttering each. Continue sprinkling nuts after every 4 sheets of phyllo until all but 8 sheets (4 full sheets) are used.

Use remaining 8 sheets for the top layer buttering each sheet of phyllo. Before buttering the last sheet tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife cut 5 strips lengthwise about 1/2 inch deep then cut diagonally to form diamond shapes.

Bake in preheated oven for 50 to 60 minutes or until golden brown. Remove from oven and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through and serve.