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1
Preheat the oven to 390 degrees F then reduce heat to 300 degrees F before adding the baklava.
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2
Combine walnuts, cinnamon, ground cloves, sugar and bread crumbs together in a large bowl.
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3
Grease a baking pan with the melted butter.
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4
It should be the same size as the sheets of pastry.
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5
Trim the pastry to fit, if needed.
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6
Brush 1 sheet of pastry with melted butter and place in the bottom of the pan.
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7
Repeat this until you have a layer about 5 or 6 sheets deep.
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8
Cover with some of the nut filling.
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9
Place 2 more buttered pastry sheets on top and cover with more of the nut filling.
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10
Continue the layers until all of the filling is used.
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11
Use the last 4 or 5 of the buttered pastry sheets as the top layer.
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12
Using a small sharp knife cut a diamond shaped pattern into the baklava, cutting through the layers to the bottom of the pan.
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13
Stud the top of the baklava with the whole cloves.
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14
Bake in the center of the pre-heated oven for 1 1/2 hours.
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15
For fan-forced ovens it may be necessary to cover the baklava with aluminum foil to prevent it becoming too dark.
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16
When baked through remove and cool to room temperature.
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17
Place the sugar, honey, water, cloves, butter and cinnamon in a saucepan and stir to combine.
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18
Boil for 7 to 10 minutes, then remove the cloves and cinnamon, with a slotted spoon and add the lemon juice.
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19
Pour the boiling syrup over the room temperature baklava.
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20
Allow to cool to the touch and serve.
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21
Cook's Note: If using frozen phyllo pastry defrost fully in the refrigerator before using to prevent the sheets sticking together.
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22
Store the sheets between damp tea towels while working, to prevent them drying out.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
