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- 1/2 cup pistachios, chopped finely
- 1/2 cup almonds, chopped finely
- 1 cup walnuts, chopped finely
- 1 lb phyllo dough
- 3/4 cup unsalted butter, melted
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground cloves
- 1 cup water
- 1 cup sugar
- 1/2 cup honey
- 2 tablespoons lemon juice
- 1/8 teaspoon ground nutmeg
- 1 cinnamon stick
- Finely ground pistachios for garnished optional
In a small saucepan, combine ingredients for syrup; water, sugar, honey, lemon juice, ground nutmeg, and cinnamon stick.
Bring ingredients to a boil, stirring constantly. Lower heat and allow syrup to simmer for 7 minutes, stirring occasionally.
Set aside and allow to cool completely, removing cinnamon stick.
Prepare a 17 x 11-inch jelly roll pan by lining it with tin foil. Grease it by brushing it with melted butter. Preheat oven to 350 degrees.
In a medium bowl, combine the nuts with sugar, cinnamon, and cloves. Gently roll out the phyllo dough and cover with a damp towel. (It will tend to dry out very quickly when you're working on it.)
Place the first sheet of phyllo dough into the pan. With a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until the bottom layer is 8 layers thick, with each sheet being brushed by butter.
Spoon on a thin layer of the nut mixture.
Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat: nut mixture and then two sheets of phyllo dough, each brushed with butter, until there is no remaining nut mixture.
Using a sharp knife and starting at one of the corners, very gently make diagonal cuts across the baklava. Repeat process going in other direction so that they criss-cross.
Fold the tin foil up along the sides and ends so that the baklava is encased. This will allow the syrup to soak into the sides easier after it is baked.
Bake for 30-35 minutes, or until lightly golden brown and edges appear slightly crisp.
Spoon the cooled syrup over the hot baklava and let cool for 4 hours.