1 lb shelled Walnuts, coarsely ground
1 lb shelled almonds, coarsely ground
1 c. granulated sugar
2 T. ground cinnamon
1/2 t. allspice
1 t. nutmeg
1/2 t. mace
1 lb. phyllo pastry
1 lb. butter-melted must flow easily
3 c. granulated sugar
3 c. water
1 t. fresh lemon juice
1 stick cinnamon
6 whole cloves
(not grated) peel of 1 orange
1 1/2 c. honey
1 t. vanilla
101/2" by 141/2" by 2" aluminum Pan - ungreased
In a large bowl, mix nuts with sugar and spices. Brush the bottom of baking pan with melted butter. Then brushing each with melted butter, place 6 sheets of phyllo in the bottom of pan. Sprinkle a thin layer of the nut mixture. Repeat until nuts are used. Add 6-8 more buttered phyllo sheets to the stack in pan and then butter the top sheet.
With a sharp serrated knife, cut baklava into vertical stripes 1 inch wide. Then cut these strips diagonally 1 inch wide to form the small diamond shaped pieces. Stick a whole clove in the center of each piece.
Bake in a 300º oven for approx. 1 hour and 10 min. until evenly browned.
During the last 45 minutes of baking, prepare the honey syrup by combining the sugar, water, lemon juice, cinnamon stick, cloves, oragnge peel and honey. Boil syrup for 20 to 25 min. Add vanilla in the last minute before using. Remove and discard the cinnamon, cloves and orage peel.
Remove the baked baklava from oven and immediately, but carefully, pour all but 3/4 c. of boiling honey syrup over it. Return the 3/4 cup of syrup to the heat and boil for and additional 5 minutes.
Return the baklava to the oven and bake an additional 3 minutes. Remove from oven and pour the remaining syrup over the top . Allow to cool at room temperature for at least 6 hours before using. complicated but delicous.