Baklava

Ingredients:

• 1 pound (16 oz) phyllo dough, thawed
• 1 cup (2 sticks) unsalted butter, melted
• 1 pound chopped nuts (walnuts, pistachios, or almonds are recommended, or a combination).
• 1 teaspoon ground cinnamon
• 1/3 cup sugar
• 1/3 teaspoon ground cloves (optional)
• 1 cup white sugar (for the syrup)
• 1 cup water (for the syrup)
• ½ cup honey (for the syrup)
• 1 teaspoon vanilla extract (for the syrup)
• 1 teaspoon grated lemon zest (for the syrup) 

Instructions:

1. Thaw the phyllo dough: Follow the package instructions for thawing. It usually involves letting it thaw in the refrigerator for a few hours or overnight.
2. Prepare the nut filling: In a bowl, combine the chopped nuts, ground cinnamon, and ground cloves (if using).
3. Assemble the baklava:
   • Preheat oven to 350°F (175°C).
   • Generously butter a 9x13 inch baking dish.
   • Lay two sheets of phyllo dough in the bottom of the prepared dish and brush with melted butter.
   • Sprinkle 2-3 tablespoons of the nut mixture evenly over the buttered phyllo.
   • Repeat the layering process, alternating between two sheets of phyllo brushed with butter and layers of the nut mixture until all the nuts and most of the phyllo are used.
   • Finish with about 6 layers of phyllo on top, brushing each sheet with butter.
4. Cut the baklava: Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through the layers before baking.
5. Bake: Bake for 45-50 minutes, or until golden brown and crispy.
6. Make the syrup: While the baklava is baking, combine the sugar, water, honey, vanilla extract, and lemon zest in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Pour the syrup: As soon as the baklava comes out of the oven, pour the hot syrup evenly over the top.
8. Cool and soak: Allow the baklava to cool completely so the syrup can be absorbed. For best results, let it sit for at least 4 hours or even overnight.