Baklava (Tamales) Recipe

• 3 1/2 c. Sugar
• 2 1/2 c. Water
• 2 Tbsp. Honey
• 2 tsp Fresh lemon juice
• 1 stk cinnamon
• 3 whl cloves
• 1/2 lb Walnuts, finely minced
• 1/2 lb Blanched almonds, finely minced
• 2 tsp Grnd cinnamon
• 1/2 tsp Grnd cloves
• 1 1/2 lb Filo pastry
• 1 lb Unsalted butter, melted

1. In a saucepan, combine 3 c. of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil.
2. Reduce the heat and simmer for 15 min.
3. Remove the cinnamon stick and cloves, and let cold.
4. In a large bowl, combine the walnuts, almonds, remaining 1/2 c. sugar, grnd cinnamon, and grnd cloves and set aside.
5. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
6. Remove 8 filo sheets, fold, cover and chill for the top layer.
7. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter.
8. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets.
9. Sprinkle a handful of the nut mix over the top filo sheet.
10. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mix.
11. Continue till all the filo sheets and nuts are used, being sure to brush each sheet with butter.
12. Use the reserved 8 sheets of filo for the last, top layer.
13. Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 proportionately spaced lengthwise cuts.
14. Cut straight down till the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way.
15. Next, cut diagonally across the lengthwise cuts to create diamonds, starting in one corner and making cuts till you reach the opposite corner.
16. Heat the remaining butter till it bubbles and pour it over the top of the pastry.
17. Bake for 1 1/4
18. hrs or possibly till proportionately golden brown and flaky.
19. Remove to a rack and spoon the cooled syrup over the entire pastry.
20. Cold in the pan, then serve pcs individually, placing them in decorative paper c. if you like.
21. Yield: 55 to 60 diamonds

sugar, water, honey, lemon juice, cinnamon, cloves, walnuts, blanched almonds, cinnamon, cloves, pastry, butter

Taken from cookeatshare.com/recipes/baklava-tamales-76205 (may not work)