Greek Baklava

1 package of phyllo dough (16 ounces)

1 pound of nuts (walnuts, pistachios, or a combination), finely chopped

1 C. unsalted butter, melted

1 t. ground cinnamon

¼ t. ground cloves

1 C. granulated sugar

1 C. water

1 C. granulated sugar

1 C. honey

1 t. vanilla extract

1 cinnamon stick

2-3 whole cloves

1 strip of lemon peel

Prepare the Syrup. In a medium saucepan, combine the water, sugar, honey, vanilla extract, cinnamon stick, cloves, and lemon peel. Bring to a boil, reduce heat, and let simmer for about 10 minutes. Remove from heat and allow the syrup to cool while you prepare the baklava.

Prepare the Baklava. Preheat your oven to 350° F (175° C). Butter a 9×13 inch baking dish. Unroll the phyllo dough and cut it to fit the size of your baking dish. Cover the phyllo with a damp cloth to keep it from drying out while you work.

Layering the Baklava. Place a sheet of phyllo in the baking dish and brush with melted butter. Repeat this process for about 8 sheets of phyllo, brushing each sheet with butter. Sprinkle a thin layer of the chopped nuts mixture over the buttered phyllo. Add another layer of 2-3 sheets of phyllo, buttering each one. Continue layering nuts and phyllo (2-3 sheets at a time), ending with about 8 sheets of phyllo on top. Make sure to butter each sheet, including the top layer.

Cutting the Baklava. Using a sharp knife, cut the baklava into diamond or square shapes. Be sure to cut all the way through to the bottom of the pan.

Baking. Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.

Finishing. Immediately after removing the baklava from the oven, slowly pour the cooled syrup over the hot baklava, ensuring it gets into all the cuts and edges. Allow the baklava to cool completely and absorb the syrup before serving.

Serving. Once cooled and set, serve the baklava pieces on a platter.