Hazelnut Baklava

• 2 cups (8 ounces) skinned hazelnuts
• 1 cup (4 ounces) slivered almonds
• 1 1/2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 18 teaspoon salt
• 1 one-pound package frozen phyllo dough, defrosted
• 1 1/2 cups warm clarified butter
• 1 1/4 cups sugar
• 13 cup honey
• 2 strips lemon zest, each 1/2-inch wide by 2 inches long
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon rosewater
• 1 teaspoon orange blossom water
• 1 whole cinnamon stick
• 3 whole cloves
• 18 teaspoon salt

1. Preheat oven to 350 degrees.
2. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
3. On a large surface, unfold phyllo dough, removing plastic wrapping.
4. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles.
5. Cover entirely with one or two damp dishcloths.
6. With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter.
7. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter.
8. Repeat with 7 more phyllo sheets, brushing each sheet with butter.
9. Keep unused phyllo covered as you work.
10. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer.
11. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets.
12. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer.
13. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets.
14. Sprinkle final 1/3 of nut and sugar mixture over phyllo.
15. Cover with two more sheets of phyllo, leaving top layer unbuttered.
16. Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry.
17. Brush an additional 1/4 cup melted butter evenly over top layer.
18. Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips.
19. Repeat in opposite direction, forming a diamond pattern.
20. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
21. Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water.
22. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes.
23. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool.
24. Once cooled, strain mixture into a liquid measuring cup with a spout.
25. While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup.
26. Drizzle reserved syrup evenly over top of baklava.
27. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.

hazelnuts, almonds, sugar, ground cinnamon, ground cloves, salt, frozen phyllo dough, warm clarified butter, sugar, honey, lemon zest, freshly squeezed lemon juice, rosewater, orange blossom water, cinnamon stick, cloves, salt

Taken from cooking.nytimes.com/recipes/8518 (may not work)