Baklava (Lot of this stuff, isn't there!)

  Ingredients:

  Fillo dough (pastry leaves). 1 1/4 cups butter/margarine 1/4 cup
  sugar 1-2 tsp     cinnamon (ground) 4 cups almonds, slivered and
  chopped. cloves (NOT ground)

  For syrup:

  4 cups      sugar 3 cups water 1/2 cup honey 1 stick cinnamon 5-6
  cloves (NOT ground) Mix sugar, cinnamon, sugar, and almonds.

  Lay the fillo dough out on a table.  Fillo dough will dry quickly, so
  you'll need to work fast, so what spills out of the pan doesn't dry
  (although it will anyway), and keep a damp towel on the rest of it
  (that you had laid on the table) so it doesn't dry.

  On a medium-sized, buttered pan (you'll need to melt the butter) lay
  one of the sheets of dough.  Butter it, and lay another on top of
  that. Continue until you have 5-6 sheets of dough on the bottom of
  the pan. Then lay another sheet, and do NOT butter it.  On that, put
  some of the almond mix, enough to cover it evenly, but not making a
  thick layer.  On that, lay another sheet of dough, butter it, and
  then another, unbuttered. On that place some almond mix again.
  Repeat until all the mix is gone, or you have only 4-5 sheets of
  dough left.

  Fold in the dough that hangs from the side of the pan.  Some of sthem
  will be dry, so just cut them and discard them.  Make sure to butter
  all of them (except, of course, if they have almonds on them).  Lay
  down some more sheets of dough, buttering every one, and cutting off
  the edges, that hang from the sides of the pan.  here, I've found it
  easier if you just lay the dough down, width of dough to length of
  pan.  That is to say, the width of the dough is sometimes about teh
  same size as the length of the pan, and the length of the dough about
  twice teh widht of the pan, so lay the short side of the dough down
  along the length of the pan, so that some (about half) of it will
  hang out the end.  Then butter it, and fold what hangs back in the
  pan, buttering that.  This way you get it to look better, and stick
  better.

  When you're done with laying the sheets of dough down, make sure you
  butter the first one VERY well, and sprinkle some water on it before
  you put it in the oven.  Also, with a sharp, pointy knife, cut the
  top few sheets of dough, not getting all the way through, just sort
  of "scratching" the top layer and marking the pieces, in
  rhombus-shaped pieces. I find it easier to cut along lengthwise, and
  then sideways, from corner to corner, and lines parallel to that.