Preparation:
In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice, cinnamon stick and whole cloves; bring to a boil. Reduce heat and simmer for 15 minutes. Remove cinnamon stick and cloves; let cool. In large bowl, combine walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.
Unroll the filo dough on flat surface and keep covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2x11 1/2x 3" baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.
Preheat oven to 300° F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.
Heat remaining butter until it bubbles; pour over top of pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serv |
