Baklava

• 3 1/2 cups finely chopped walnuts
• 1/2 cup finely chopped pistachios
• 1/2 cup finely chopped almonds
• 1 tbsp sugar
• 1 tsp ground cinnamon
• 1 tsp mixed spice, such as pumpkin pie spice
• 16 sheets phyllo dough
• 8 tbsp (1 stick) butter, melted
• None None FOR THE SYRUP
• 1/2 cup sugar
• 1/2 cup honey
• 2 strips lemon peel
• 5 None cloves

1. Preheat the oven to 350u0b0F. Combine nuts, sugar and spices in a large bowl. Set aside.
2. Layer 4 sheets phyllo on a board, brushing each with butter. Trim to fit an 11 x 7-inch baking pan. Place phyllo stack in pan. Spread with 1/3 of the nut filling. Repeat layers, finishing with a phyllo layer.
3. Trim phyllo. Brush with butter. Use a knife to score phyllo into triangles. Bake for 25-30 mins or until crisp.
4. For the syrup, combine 1 1/4 cups water, sugar, honey, lemon peel and cloves in a small saucepan. Stir on low heat until sugar dissolves. Bring to a boil on high heat. Reduce heat to low; simmer, without stirring, for 10 mins until syrup thickens slightly. Remove peel and cloves. Cool slightly.
5. Pour cooled syrup over hot baklava. Cool. Cut into squares or diamonds.

walnuts, pistachios, almonds, sugar, ground cinnamon, mixed spice, phyllo, butter, syrup, sugar, honey, peel, cloves

Taken from recipes-plus.com/api/v2.0/recipes/35454 (may not work)