Israeli Baklava

Baklava is a delicacy found throughout the Arab world. This sweet pastry comes in a multitude of varieties.

Pastry

 * 1 lb phyllo pastry sheets
 * ½ cup chopped almonds
 * 1½ cups melted sweet butter
 * dash of ground cloves
 * 5 tbsp sugar
 * 1 tsp cinnamon
 * 2 cups walnuts, pistachio nuts or hazelnuts, roughly chopped

Syrup

 * 2 cups water
 * 2 cups sugar
 * ½ cup honey
 * 3 slices orange and lemon rind
 * 1 cinnamon stick
 * 3 cloves
 * 1 tsp lemon juice

Pastry

 * 1) Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every other sheet evenly with butter.
 * 2) When ten or twelve sheets are in place, combine walnuts, cinnamon, sugar, and cloves, and spread ⅓ of this mixture over the sheet.
 * 3) Place another five or six buttered sheets of phyllo on top of nut mixture.
 * 4) Repeat this process two more times, alternating nut mixture with five or six sheets of buttered phyllo.
 * 5) Preheat oven to 350°F (180°C).
 * 6) With a sharp knife, cut baklava into diamond-shaped pieces.
 * 7) Heat remaining butter (there should be about ½ cup) until hot and light brown.
 * 8) Pour evenly over the baklava.
 * 9) Sprinkle a few drops of cold water on top and bake for 30 minutes.
 * 10) Reduce the temperature to 300°F (150°C) and continue to bake for one hour.

Syrup

 * 1) In a saucepan combine water, sugar, honey, lemon juice, orange and lemon rinds, cinnamon stick and cloves.
 * 2) Heat mixture until a drop forms when placed into a cup of cold water, then simmer for an additional 20 minutes.
 * 3) Strain.
 * 4) When the baklava is baked, pour syrup over it.