Baklava

Cut the dough in half so the sheets will fit in the pan.

Cover with a damp towel to keep it from drying out.

Mix ground nuts with sugar, cinnamon, and cloves.

In a separate pan, melt the butter.

Place a sheet of phyllo dough into the pan.

Using a pastry brush, brush the phyllo sheet with melted butter.

Repeat with remaining sheets of phyllo dough and then spoon on a thin layer of the nut mixture.

Cover with two more sheets of phyllo, brushing each one with butter.

Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up.

The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.

Do not worry if the sheets crinkle up a bit, it will just add more texture.

Cut into 24 equal sized squares using a sharp knife.

Bake at 180 degrees C for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

Whilst baklava is baking, make the syrup.

Combine the cinnamon stick, sugar, lemon juice, honey and water in a saucepan.

Bring to a boil, then reduce to medium low heat and let simmer till slightly thickened.

Remove the cinnamon stick and allow to cool.

Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.

Garnish with some finely crushed pistachios of desired.

Tip:

The trick when working with phyllo dough, is to keep the dough moist by wrapping it in a damp towel. Phyllo dough is thin and therefore dries and cracks easily.