Baklava

Baklava
Yields 30-35 portions
Baklava requires a resting time of 8-24 hours before eating.

Ingredients
1 pound (4 cups) shelled walnuts, chopped finely or run through the food processor
1/2 cup sugar
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 sticks sweet unsalted butter (8 ounces)
1 pound phyllo dough, defrosted
Cloves

Syrup
3/4 cup water
1 1/2 cups sugar
1 tablespoon honey
1 tablespoon lemon juice

Preheat the oven to 300 degrees.

Combine 1/2 cup of the sugar with the allspice, cinnamon, and nutmeg. Add walnuts and mix well. Melt the butter.

Brush the bottom of a 13 x 9 inch baking pan with a light layer of melted butter and place two folded sheets of phyllo in the pan. If the sheets do not not fit nicely in the pan use a pairing knife to cut them down to size. While you work, make sure to keep the phyllo sheets covered with a lightly dampened towel, otherwise the dough dries out and becomes fragile and brittle.

Brush the top layer of phyllo liberally and gently with butter so as not to tear it. Spread a thin layer of nut mixture over the phyllo; each nut layer gets about a 1/2 cup of nut mixture. Place another folded sheet in the pan, brush with butter but do not add nuts. It is okay if some layers of Phyllo tear when they are being picked up; they can be pieced back together. Place another folded sheet, brush with butter, and spread a thin layer of nut mixture over the top. Continue to alternate between butter only and nut and butter layers until you have run out of nuts. Do not put butter or nuts on your final sheet of phyllo.

With a sharp knife, cut the pan of baklava lengthwise in 1-inch strips then cut diagonally from one corner to the other through the middle of the pan. Continue cutting on this same diagonal working from the middle outwards on both sides. This will create diamond shaped pieces. Before baking, place a clove in the top of each segment; they will serve as a toothpick and will hold the pieces together nicely.

Dab one last liberal helping of butter over the top of each piece. Bake the Baklava for 1 hour, or until lightly browned. Approximately 10 minutes before the Baklava is done, make the syrup.

Syrup
In a small saucepan combine the water, sugar, honey, and lemon juice. Boil the mixture for ten minutes on medium heat. If the syrup is crystalizing and sticking to the sides of the pan add several more drops of lemon juice.

Once the Baklava is finished, pour the syrup evenly over the tray of baklava.

Allow the Baklava to rest and absorb the syrup for 8-24 hours before arranging on a large platter and serving.