I started with recipes on boxes of filo and from cookbooks, eventually developing this as my own.

	1 package filo dough
 	2 sticks melted butter
	2-3 cups ground almonds (do not use walnuts like some recipes say)
	1 cup sugar 
	1/2 teaspoon cinnamon 
	1/4 teaspoon clove

	Move filo dough from freezer to refrigerator to thaw overnight.  
	Warm filo to room temperature for at least two hours before using.  
	Keep filo covered with damp cloth while using.

	Preheat oven to 325F.

	Grease 12 x 17 baking sheet .

	Mix almonds, sugar, cinnamon, and clove.

	Place two sheets of filo in baking sheet.  Spread a tablespoon
	of melted butter over filo (I use a small pizza roller to
	spread it evenly, working from the center out).  Repeat filo
	and butter until half of the filo is used.  Then spread out the
	filling over the filo.  Add filo and butter again to make the top
	layer.  Cut into 48 pieces b-e-f-o-r-e baking with sharp thin knife
	using a sawing motion.  You don't need to cut all the way to
	the baking sheet.

	Bake 45-75 minutes, until light brown.

	1/2 cup honey 
	1/2 cup sugar 
	1/2 cup water 
	1 teaspoon lemon

	Near the end of the baking, mix syrup ingredients in saucepan 
	and bring to a boil.

	Remove baclava from oven, pour syrup over it while hot.  Cool 
	before serving.