Baklava

Instructions

1. Prepare the nut filling
   In a large bowl, combine the finely chopped nuts with 1/2 cup sugar, ground cinnamon, and ground cloves. Mix well until all ingredients are evenly distributed.
2. Prepare the baking dish
   Preheat oven to 325°F (165°C). Brush a 9x13 inch baking dish with melted butter. Unwrap the phyllo dough and trim if necessary to fit your baking dish. Keep the phyllo covered with a damp cloth while working to prevent it from drying out.
3. Layer the phyllo and nuts
   Place 8 sheets of phyllo in the bottom of the dish, brushing each sheet with melted butter before adding the next. Sprinkle 3/4 cup of the nut mixture evenly over the phyllo. Continue layering, adding 4 sheets of buttered phyllo followed by 3/4 cup of nuts, until the nut mixture is used up. Finish with 8-10 sheets of buttered phyllo on top.
4. Cut and bake
   Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way to the bottom of the dish. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and crisp.
5. Prepare the syrup
   While the baklava is baking, combine water, remaining 1/2 cup sugar, honey, lemon juice, cinnamon stick, and whole cloves in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, discard cinnamon stick and cloves, and stir in rose water if using. Allow to cool slightly.
6. Add the syrup
   When the baklava comes out of the oven, immediately pour the cooled syrup evenly over the hot pastry. You should hear it sizzle. Allow the baklava to cool completely, uncovered, at room temperature for at least 4-6 hours or overnight to absorb the syrup.