Baklava

• 3 cups finely chopped walnuts
• 1 cup finely chopped almonds
• 1 tbsp sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 16 sheets phyllo dough
• 12 tbsp (1 1/2 sticks) butter, melted
• None None Whole cloves, to decorate
• None None FOR THE SYRUP
• 2 cups sugar
• 1 tbsp lemon juice
• 1 tbsp rosewater
• 3 None whole cloves

1. Preheat the oven to 350u0b0F. Lightly grease an 11 x 7 inch baking pan. Combine walnuts, almonds, sugar and spices in a large bowl.
2. Layer 4 sheets phyllo on a board, brushing each sheet with butter, and fold in half. Arrange in prepared pan, trimming edges to fit. Spread with 1/2 of the nut mixture. Repeat phyllo and nut layers. Top with a phyllo layer.
3. Brush with butter. Score lengthwise into 4 even portions. Then score diagonally to create a diamond pattern. Bake for 30 mins, until crisp.
4. Meanwhile, for the syrup, place sugar, lemon juice, rosewater, cloves and 1 1/3 cups water in a medium saucepan on low heat. Stir, without boiling, for 3-4 mins, until sugar dissolves. Increase heat to medium and bring mixture to a boil. Reduce heat to low and simmer, without stirring, for 10 mins, until thickened. Remove cloves.
5. Pour hot syrup over baklava. Let stand to cool. Cut into diamonds. Place a clove in the center of each piece, to decorate.

walnuts, almonds, sugar, ground cinnamon, pumpkin pie spice, phyllo, butter, syrup, sugar, lemon juice, rosewater, whole cloves

Taken from recipes-plus.com/api/v2.0/recipes/26282 (may not work)