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Makes about 32 pieces
Must sit overnight
2 lbs. fillo dough (sheets)
1 lb. butter + 3 tbs.
4 cups walnuts, chopped
2 cups almonds, chopped
1 c. + 4 tbs. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. clove
whole cloves (about 40 total)
2 c. Greek honey (or good quality local honey)
1 c. water
1 tbs. lemon juice
1, 4 inch lemon peel
1, 4 inch orange peel
2 cinnamon sticks
*11x18 baking dish
*pastry brush (bigger will be better here)
In a medium sauce pan, combine honey, water, lemon juice and 1 c. sugar. Bring to a boil. Add in lemon and orange peels, cinnamon sticks and 4 whole cloves. Allow to simmer for about 10 minutes.
Remove from heat and let come to room temperature. Pull out peels, cinnamon sticks and cloves. Set aside.
Combine walnuts, almonds, 4 tbs. sugar, ground cinnamon, nutmeg and ground clove. Stir. Pour in 3 tbs. melted butter and mix again. Set aside.
Melt remaining pound of butter over low heat. Open fillo sheets and cover with a damp towel.
Brush the bottom and sides of the baking dish with butter. Add in a fillo sheet. Brush the sheet with butter and top with another sheet. Continue in this way until you have a base of 6 fillo sheets with butter between each one.
Working quickly to prevent the fillo from drying out, place another 4 sheets in the pan but this time allow half of each sheet to go over the edge of each side of the pan.
Spoon about 1/3 of the nut mixture into the pan and spread evenly. Fold over the edges of the pastry so it envelopes the nuts and brush with butter.
Repeat the pattern of 6 sheets, followed by a wrapped nut layer 2 more times until all the nut mixture is used. Be sure to generously brush EACH SHEET with butter.
Finish the dish by adding another 6-10 sheets of fillo on top, making sure there is a nice edge all the way around. Pour any remaining butter on top.
Use a sharp knife to create a grid pattern in the top few layers. Be careful not to drag the knife. Depending on how big of a piece you cut, you can get anywhere from 30-50 pieces from a dish this size. Dot each piece with a clove.
Pre-heat the oven to 325°. Cook the baklava for about an hour or until it becomes flaky and golden brown. Remove from the oven and allow to cool for about 5 minutes.
Use a spoon to pour the honey mixture into the cuts between each piece. Allow to cool completely and then refrigerate overnight, allowing the pastry to soak up the syrup.
Serve at room temperature or warmed. Remove the clove stud before eating.