Recipe Pistachio Hazelnut Baklava (Dessert)

Required Ingredients:

• 8 ounces finely chopped pistachio nuts
• 8 ounces finely chopped hazelnuts
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup white sugar
•  
• 2 cups unsalted butter, melted
• 1 1/2 (16 ounce) packages frozen phyllo pastry, thawed
• 1/4 cup whole cloves
•  
• 3 cups white sugar
• 2 1/2 cups water
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Preparing/Cooking:

• In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
• Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking.
• Brush a 10x15 inch jellyroll pan with melted butter using a pastry brush.
• Lay one sheet of pastry onto the buttered pan, and brush with more butter.
• Repeat until there are 8 buttered sheets of dough stacked.
• Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter.
• Sprinkle more of the nut mixture, then 3 layers of buttered pastry.
• Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top.
• Each time a layer of pastry is placed, it must be brushed with the melted butter.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut the pastry into strips, then into diamonds.
• Pieces should be somewhat small because they are so sweet.
• At this point each piece may be studded with a whole clove.
• Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until evenly golden.
• While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan.
• Bring to a boil, then simmer over medium heat for 15 minutes.
• Set aside to cool.
• When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan.
• Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter.
• Allow baklava to cool to room temperature before serving.
• Remove whole cloves from pieces before eating.

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