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1
Preheat oven to 350 degrees.
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2
In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
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3
On a large surface, unfold phyllo dough, removing plastic wrapping.
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4
With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles.
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5
Cover entirely with one or two damp dishcloths.
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6
With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter.
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7
Carefully place one phyllo sheet in pan (it should just fit) and brush with butter.
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8
Repeat with 7 more phyllo sheets, brushing each sheet with butter.
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9
Keep unused phyllo covered as you work.
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10
Sprinkle about 1/3 of nut and sugar mixture evenly over top layer.
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11
Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets.
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12
Sprinkle another 1/3 of nut and sugar mixture evenly over top layer.
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13
Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets.
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14
Sprinkle final 1/3 of nut and sugar mixture over phyllo.
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15
Cover with two more sheets of phyllo, leaving top layer unbuttered.
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16
Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry.
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17
Brush an additional 1/4 cup melted butter evenly over top layer.
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18
Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips.
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19
Repeat in opposite direction, forming a diamond pattern.
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20
Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
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21
Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water.
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22
Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes.
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23
Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool.
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24
Once cooled, strain mixture into a liquid measuring cup with a spout.
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25
While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup.
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26
Drizzle reserved syrup evenly over top of baklava.
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27
Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.
