Armenian Baklava (Pahklava)

• FOR THE SYRUP:
• 3/4 cups Water
• 1-1/2 cup Granulated Sugar
• 6 whole Cloves
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Lime Juice
• _____
• FOR THE FILLING:
• 16 ounces, weight Walnuts, Finely Chopped
• 3/4 cups Granulated Sugar
• 1 Tablespoon Cinnamon
• 1/8 teaspoons Ground Cloves OR Nutmeg
• _____
• FOR THE BAKLAVA:
• 1-1/2 cup Salted Butter, Melted
• 1 pound Phyllo Dough, Thawed

1. Combine water, sugar and cloves in a medium saucepan over high heat. Pour lemon/lime juices in as it's heating. Stir continually till it reaches a rapid boil. Remove the cloves from the syrup. Take the syrup off heat. Set aside.
2. Make the filling with walnuts, sugar, cinnamon and cloves. Set aside.
3. Brush a 13"x18" baking sheet with melted butter. Lay 2 sheets of phyllo into the buttered pan. Butter the top of the dough. Repeat with 2 more sheets, and butter the top. Repeat till half of the phyllo is used.
4. Spread the walnut filling on top in an even layer.
5. Repeat the phyllo/butter process, two layers at a time, using all the remaining phyllo dough. DO NOT BUTTER THE TOP LAYER.
6. Cut the dough all the way through, using a sharp knife and the cut off side of the fillo box as a ruler. Make diagonal cuts, then straight horizontal cuts, for a diamond baklava shape.
7. Drizzle the remaining melted butter over the top, and spread with the back of a spoon.
8. Bake in a preheated 350u0b0F oven for 30 minutes, or till light and golden.
9. Drizzle the hot baklava with cooled syrup.
10. Let sit for a couple of hours before eating.
11. For step-by-step photo instructions, see the related blog post.

syrup, water, sugar, lemon juice, lime juice, filling, weight walnuts, sugar, cinnamon, ground cloves, butter, dough

Taken from tastykitchen.com/recipes/desserts/armenian-baklava-pahklava/ (may not work)