1 lb. of chopped almonds, walnuts, and pecans
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
Pre-heat your oven to 350 degrees f. Grease a 9×13 pan.
Make sure you start out with defrosted phyllo dough! Use the packages directions to defrost.
In a food processor of sorts, (I used my magic bullet) process all of your nuts until they are evenly chopped. Combine with sugar, cinnamon, and cloves. Set aside.
Take a sheet of phyllo dough and cover the bottom of your pan. With a pastry brush, brush the layer with melted butter. Add another pastry sheet and brush with butter again. Repeat this until you have eight layers of dough. Spoon on a layer of the nut mixture, make sure to distribute it evenly over the entire dish.
Cover with two more layers of dough and butter, and then add the nut mixture again. Repeat until you run out of nuts.
To complete the top layer, repeat the dough and butter layers eight more times.
Pop this into the over for about 30 minutes or until it is browned and the layers look flaky.
While your Baklava is cooking make the syrup. Combine all of the ingredients and bring to a boil. Turn down to a medium heat and simmer stirring occasionally until it thickens slightly (about seven minutes).