1 Lightly grease a 9x13 pan and set the oven to
2 Thaw the phyllo dough according to manufacturer's directions
(this may take overnight). When thawed, roll out the dough and cut the
dough in half so the sheets will fit in the pan. Cover with a damp towel
to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine
with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in
4 Place a sheet of phyllo dough into the pan. Using a pastry
brush, brush the phyllo sheet with melted butter. Repeat 7 more times
until it is 8 sheets thick, each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two
more sheets of phyllo, brushing each one with butter. Continue to repeat
the nut mixture and two buttered sheets of phyllo until the nut mixture
is all used up. The top layer should be 8 phyllo sheets thick, each
sheet being individually buttered. Do not worry if the sheets crinkle up
a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at
350°F for 30-35 minutes or until lightly golden brown, and edges appear
7 While baking, make the syrup. Combine the cinnamon stick,
sugar, lemon juice, honey, and water in a saucepan. Bring to a boil,
then reduce to medium low heat and let simmer for 7 minutes and slightly
thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for
at least 4 hours. Garnish with some finely crushed pistachios of