For the Baklava:
1 lb. chopped nuts (almonds,walnuts, pistachios or combo of all)
1 lb. Phyllo dough
1 cup butter, melted
1/3 cup sugar
1 tsp. ground cinnamon
1/3 tsp. ground cloves
For the Syrup:
1 cup water
1/2 cup honey
2 Tbsp. lemon juice
1 cinnamon stick
Finely ground pistachios for garnish

1. Lightly grease a 9×13-inch pan and set the oven to 350*F.2. Thaw the phyllo dough according to package directions. When thawed, roll out the dough and cut the dough in half so the sheets will fit in pan. Cover with a damp towel to keep it from drying out. 3. Process the nuts until in small even pieces. Combine with sugar, cinnamon and cloves. In a separate bowl, melt the butter in microwave. 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’s 8 sheets thick, each sheet being brushed with butter. 5. Spoon on a thin layer of nut mixture. Cover with 2 more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and 2 buttered phyllo sheets until nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each being individually buttered. Do not worry if is wrinkles up a bit, it will just add more texture. 6. Cut into 24 equal square size with a sharp knife. Bake at 350*F for 30-35 minutes, or until lightly golden brown, and edges are slightly crisp. 7. While baking, make the syrup. Combine cinnamon stick, sugar, lemon juice, honey and water in saucepan. Bring to a boil, then reduce the heat to medium-low heat and let simmer for 7 minutes and lightly thickened. Remove the cinnamon stick and allow to cool. 8. Spoon the cooled syrup over the hot baklava and let cool for 4 hours. Garnish with finely crushed pistachios if desired.


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