Phyllo dough - 1 pack
Chopped or ground nut mixture - 1 1/2 cups (I used pistachio, almonds and walnuts)
Ground cinnamon - 1/8 tsp
Ground cloves - 1/ tsp
Melted Butter - 2 cups
For the syrup:
Sugar - 1 cup
Honey - 3/4 cup
Lemon Juice from 1 lemon
Water - 1 cup
Thaw the phyllo dough according to the instruction on the package.
Put the nuts in the food processor and pulse it until coarse.
Mix in the ground cinnamon and glove and set it aside.
Brush a 8x8 baking dish with butter.
Roll out the phillo dough and cut it to fit the tray.
Cover the dough with wet towel. Wet towel should go on top of the plastic sheet.
Place one sheet at a time on the baking dish and brush with butter. Place 10 sheets.
Cover the sheets with 2 to 3 TBSP of the nut mixture.
Top it of with another 5 layers of sheets, brushing each sheet with butter as you go along.
Sprinkle some more of the nut mixture.
One by one, place another 10 sheets. Butter each sheet.
With a sharp knife, carefully cut the sheets into square or diamond shape.
Bake it in the preheated oven ( 350 degree) for 30 to 35 minutes or until golden brown.
Meanwhile make the syrup by placing the sugar, honey and lemon juice in a sauce pan and bring it to a boil.
Simmer and let it cook for 10 minutes.
Once the baking is done, remove from the oven and pour the syrup slowly over the baklava.
Let it soak and cool completely for 4 to 5 hours before serving.