Turkish Baklava

I made this recipe for the Bethlehem Dinner we had with Zak's family in Connecticut.  I was pretty nervous because I had never made baklava and while I've cooked for his family, it's always been recipes I've made before.  But I am super proud to say that this turned out very well!  Next time we will be sure to add pistachios and raisins and to work on letting it sit to soak up the syrup for a longer period.  It wasn't as hard as I thought it would be, but it did require some skill.  Zak was a great helper with assembling it and I plan on making this again for our friends.

Filling
2 c. (8 oz.) finely chopped almonds
1 c. (4 oz.) finely chopped walnuts
1/4 c. caster (superfine) sugar (used regular sugar)
2 tsp. cinnamon
1/8 tsp. cloves
Syrup
2 c. sugar
2 c. water
1 stick cinnamon
1 Tbl. lemon juice
Cover
12 oz. packet filo pastry, thawed
melted butter

1.  Place all filling ingredients in a bowl, combine until well blended.
2.  Place syrup ingredients in a medium saucepan and bring to a boil, stirring to dissolve sugar.  Simmer for 10 minutes and leave to cool.
3.  Brush a 9" x 13" baking dish with butter.  Add 10 sheets of filo, brushing each with butter before placing on top of the other.
4.  Spread the filling evenly in the dish.
5.  Add 10 - 12 sheets of filo, brushing each with butter as needed.  Be sure to press down on the layers to get it soaked in well.
6.  With a large knife, score the top into large diamond shapes.
7.  Bake in oven preheated to 325 degrees for 1 hour or until top turns slightly brown.
8.  Remove from oven and slowly pour the syrup over the top.
9.  The most difficult part: letting it sit for at least 5 - 6 hours before serving.

right after pouring syrup on, don't have any of it after