Baklava

This is a Mediterranean pastry that is SOOOOO delicious. It takes a lot of work to make, but is worth it! Plan on about an hour to put together after all the prep work is done (syrup made, nuts ground and seasoned).

SYRUP
2 cups honey
1 cup water
1 cup sugar
2 cinnamon sticks(or 1/2 teaspoon ground cinnamon)
1 tablespoon lemon juice
lemon peel(without pith - 4 inch-long piece)
orange peel(without pith - 4 inch-long piece)

PASTRY
4 cups coarsley ground walnuts (the fresher the nuts you use, the
better it will taste)
2 cups coarsley ground almonds
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons melted butter
1 lb phyllo dough
1 lb unsalted butter, melted

DIRECTIONS (make first so that it can cool to room temperature)
In a small saucepan, combine honey, sugar and water. Bring to a slow
boil, stirring occasionally, until the sugar is dissolved. Add lemon
juice, cinnamon sticks and peels and cook over a medium heat for 10
minutes, until slightly thickened. Remove peels and cinnamon sticks
and allow to come to room temperature before using.

In a medium bowl combine walnuts, almonds, sugar, cinnamon, nutmeg,
ground cloves and 3 tablespoons melted butter and mix thoroughly.

Place filo between sheets of waxed paper and cover with a slightly
damp towel to prevent filo from drying out. Brush bottom and sides of
an 18"x12" (cookie sheet) pan generously with melted butter. Place 8
filo sheets into bottom of pan, brushing each sheet generously with
butter. Take an additional 4 sheets of filo and place in pan allowing
sheets to drape over each of the 4 sides of pan. Brush these with
melted butter. Spread 2 cups of nut mixture into pan, distrubuting
evenly over bottom. Fold over the overlapping filo sheets brushing
each with butter, to envelop the nut mixture. Repeat layering process
2 more times to form 3 nut layers. Top pastry with remaining filo
dough and generously brush top layer with melted butter. Tuck in the
buttered filo neatly around.

Score through top layers of pastry with a sharp knife making 6 strips
lengthwise then cut 10 strips diagonally to form diamond shaped
pieces. Stud each diamond-shaped piece (and any odd looking ones near
the ends of the pan) in the centre with a whole clove per piece. Pour
remaining melted butter over pastry and lightly sprinkle some water on
top too (wet your hand under the tap twice and shake this out over the
pastry). Bake pastry in a 325 degree oven for 1 hour, until nicely
golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup
over pastry. Allow to stand at least 3 hours or overnight. Cut through
the scored pieces and serve.