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1
Thaw phyllo dough according to package directions.
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2
Heat oven to 350 degrees F and arrange rack in the middle.
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3
Place almonds in a food processor with half of the sugar, and pulse until they are minced, about 15 to 20 pulses.
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4
(You want the nuts in fine, even pieces, but dont process them to a meal.)
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5
Transfer to a medium mixing bowl.
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6
Repeat the process with walnuts and remaining sugar.
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7
Add minced walnuts, salt, crushed fennel seeds, and ground cinnamon to almond mixture.
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8
Toss until evenly combined.
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9
To assemble baklava, brush bottom and sides of an 8-by-8-inch baking dish with some of the melted butter.
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10
Remove thawed phyllo from the box and cover it with a damp towel (to prevent phyllo from drying out and cracking during assembly).
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11
Cut 20 sheets of phyllo in half.
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12
Set one half aside, covered with the damp towel.
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13
Cut the other half into 7-by-7-inch squares (dough should fit inside the 8-by-8-inch baking dish).
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14
Repeat with the other half, keeping extra sheets covered as you work.
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15
Lay one phyllo square in the bottom of the prepared baking dish.
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16
Using a pastry brush, generously brush the sheet with melted butter.
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17
Repeat with 19 squares of dough, to create a 20-sheet-thick layer.
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18
Evenly distribute nut filling over the phyllo stack, and drizzle with 4 tablespoons of the melted butter.
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19
Cover filling with another layer of phyllo dough and brush with melted butter.
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20
Continue layering remaining 19 squares of phyllo, brushing each with more butter.
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21
Slice entire dish of baklava on the diagonal, 5 times in one direction and 5 times in the opposite direction, to create about 26 diamonds.
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22
Pierce one whole clove into the center of each pastry diamond, and place the baking dish in the heated oven.
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23
Bake pastry until top is golden brown and crisp, 50 to 60 minutes (edges will be dark but should not burn).
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24
Meanwhile, make the syrup.
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25
In a medium saucepan, combine sugar, water, honey, cinnamon stick, vanilla bean and seeds, lemon, and cloves.
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26
Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until sugar is dissolved and mixture is slightly thickened, about 10 minutes.
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27
Strain into a small bowl to cool.
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28
When baklava is finished, remove from the oven and place on a cooling rack.
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29
Pour warm honey syrup over the top of the baklava.
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30
Let cool to room temperature, at least 6 hours or overnight, to allow pastry to absorb syrup.
