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1
Preheat the oven to 375u00b0F.
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2
Mix together the walnuts, sugar, and spices and set aside.
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3
As you work, keep the sheets of phyllo covered with plastic wrap to keep them from drying out. Place 1 sheet of phyllo on the bottom of a jelly roll pan (12-inch x16-inch). Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan.
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4
Sprinkle one-third of the nut mixture onto the phyllo sheets.
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5
Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.
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6
Place another one-third of the nut mixture on the dough.
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7
Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.
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8
Trim the edges so that they do not stand above the level of the dough.
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9
Cut the pastry into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leaving the bottom layer uncut will allow the syrup to soak in more efficiently.
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10
Bake at 375u00b0F for 25-30 minutes or until the top layer of the phyllo takes on a light golden brown color.
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11
While the dough bakes prepare the syrup. Combine all of the ingredients and bring to a boil. Remove the clove and lemon peel.
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12
Remove the pan from the oven and immediately pour hot syrup over the baklava.
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13
Before serving allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve.
