Rolled Baklava (Thought you saw the last of it?)
        
      2 lb Phyllo pastry sheets                3 ts Cinnamon
  1 1/2 lb Sweet butter; melted              1/2 ts Ground cloves
      4 lb Walnut meats; finely chopped
      4 c  Granulated sugar                  1/2    Lemon (juice only)
      2 c  Water                               1 sm Jar of honey
      4 tb Granulated sugar
	 
  Take 4 sheets of phyllo pastry, keeping remaining sheets covered with
  a damp towel.  Brush each sheet with melted butter and lay one on top
  of the other.  Mix walnuts, sugar, cinnamon, and cloves.  Sprinkle
  some of the mixture evenly over the top buttered sheet and set the
  pieces upright in a large buttered pan.  Continue, using another 4
  buttered sheets of phyllo, sprinkling with nut mixture, rolling and
  cutting, until the pan or pans are full and all the nut mixture is
  used.  Spoon about 1 teaspoon melted butter over each piece, and
  continue baking for 20 to 30 minutes or until golden brown.  Remove
  from oven and dip each piece into cold thick syrup. Drain on cake
  racks.

  Syrup:  In a saucepan, combine granulated sugar, water, lemon juice
  and small jar of honey.  Bring to a boil and simmer for 30 minutes,
  removing scum as it rises to the surface.