-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla.
-
3
Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed.
-
4
Set side.
-
5
In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside.
-
6
Brush butter on bottom of a 9x13 inch pan.
-
7
Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets.
-
8
Place a sheet of phyllo on bottom of pan, and brush with melted butter.
-
9
Repeat process for a total of 8 sheets, buttering each.
-
10
Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each.
-
11
Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
-
12
Use remaining 8 sheets for the top layer, buttering each sheet of phyllo.
-
13
Before buttering the last sheet, tuck in any loose edges.
-
14
Press down layers with palms of your hands.
-
15
Pour remaining butter over the top.
-
16
With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
-
17
Bake in preheated oven for 50 to 60 minutes, or until golden brown.
-
18
Remove from oven, and immediately pour syrup over baklava.
-
19
Allow to cool thoroughly.
-
20
Cut diamonds to go all the way through, and serve.
