package of phyllo pastry defrosted
pound of walnuts or almonds chopped
pound of unsalted butter melted
pinch of cloves
cup water plus 1 tablespoon
tablespoon fresh lemon juice
Preheat oven to 350. Mix nuts, sugar and cinnamon, and cloves in a bowl. Melt butter in a saucepan. Use a deep baking tray 9X16. Coat the sides and the bottom of pan with butter using a pastry brush. Lay each sheet of phyllo pastry onto dish and brush each layer with butter. after 8 layers of pastry, add 4 tblsp of nut and sugar mixture. Repeat this until the nut mixture is used up. Reserve 10 layers of phyllo pastry for the top. Sprinkle water over top of pastry. With a sharp knife cut the top of the pastry making 1/2 inch deep lines across the pastry. Bake baklava on the middle oven rack for 30 minutes then reduce oven to 300 and bake for another 15 minutes until the top is crisp and golden. Cool 1 to 2 hours before adding syrup. Syrup: Combine sugar, water and lemon juice in a saucepan. Cook over medium het until sugar dissolves stirring constantly. Turn up the heat slightly and add the honey until syrup forms and the mixture foams slightly. Take the syrup off of the stove and let stand for 5 minutes, then pour it over the baklava. Let the baklava stand for an additional hour before slicing.