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1
Syrup:
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2
Use a heavy saucepan and dissolve the sugar in the cyser over medium heat, stirring occasionally. Add lemon juice.
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3
When all the sugar has dissolved, reduce heat to a gentle boil. Do not stir often.
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4
Add honey once the syrup thickens. If you use a candy thermometer (I never have) it should register 230u00b0F A drop of syrup on a cold plate will not spread.
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5
It takes about 20-25 minutes. Set aside to cool (but not to get cold).
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6
Baklava:
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7
Preheat oven to 325 f.
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8
Finely chop the nuts. You want them as close to a meal as you can. I use the blender or food processor.
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9
Combine with sugar and spices. (Not the whole cloves).
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10
Place 6 phyllo sheets in a well buttered 13x9 inch baking pan. I think glass works best. Butter the top sheet generously.
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11
Sprinkle a thin layer of the nut mixture over the phyllo. You want it even and no dough showing, but not thicker than about 1/8 inch.
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12
Cover with 4 more phyllo sheets and generously butter the top sheet.
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13
Continue alternating nut mixture and phyllo until you run out of nuts. Top with 8 phyllo sheets and generously butter the top.
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14
If your sheets are too big for the pan, you may trim them or fold them over.
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15
Score into squares or diamonds. Place a whole clove in the center of each slice. Pieces are traditionally quite small as it is a very sweet dessert.
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16
Bake for 30 minutes, then lower the oven to 300 and bake for another 30 minutes, or until golden brown.
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17
Pour the warm syrup over the hot baklava. Let stand several hours, at least.
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18
Freezes well.
