Baklava

Directions

1. 1
   {"0":"Preheat oven to 400 degrees.","2":"Brush a 9-inch-by-13-inch pan with melted butter.","4":"Combine the nuts, cinnamon and ground cloves. Place a sheet of phyllo in the bottom of the buttered pan and sprinkle or brush it generously with butter (any excess should be left against the sides, and will be folded up when all the sheets have been added). Repeat layering with 7 more sheets, brushing each with butter.","6":"Sprinkle half the nut mixture over the layered phyllo. Layer five more sheets of phyllo, brushing each with butter, over the nuts. Place the remaining nut mixture over the sheets of phyllo. Cover the nuts with a last layering of 7 more phyllo sheets, each brushed with melted butter.","8":"Fold any excess pastry up onto the last sheet of phyllo to seal and brush the top with butter.","10":"Cutting diagonally from one corner to the opposite corner, make even, 1- to 1 1\/2-inch cuts across the dough using a sharp knife, then reverse to make diamond shapes. Be sure to cut the baklava all the way through.","12":"Bake for 20 minutes, until golden brown.","14":"Meanwhile, make the honey syrup: Place the sugar, honey, water, cinnamon stick and cloves in a small saucepan over high heat until the mixture boils. Reduce the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature.","16":"Remove the baked baklava from the oven and immediately pour the honey syrup evenly over the diamonds. For best flavor, let the pastry sit overnight, at room temperature, before eating."}