Cashew Baklava

• 1-1/2 cups salted cashews
• 1-1/2 cups chopped walnuts
• 1/2 cup sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2/3 cup butter, melted
• 16 sheets phyllo dough (14 inches x 9 inches)
• 1-1/3 cups sugar
• 2/3 cup water
• 2/3 cup honey
• 3 lemon slices
• 2 whole cloves
• 1/2 teaspoon ground cinnamon

1. For filling, in a food processor, combine the cashews, walnuts, sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts are finely chopped. Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
2. Layer four sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
3. Using a sharp knife, cut into 24 triangles. Bake at 350u0b0 for 20-25 minutes or until golden brown.
4. Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Discard lemon slices and cloves. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand overnight.

cashews, walnuts, sugar, ground cardamom, ground cinnamon, ground allspice, butter, phyllo, sugar, water, honey, lemon slices, cloves, ground cinnamon

Taken from www.tasteofhome.com/recipes/cashew-baklava/ (may not work)