Ingredients
1-1/2 cups salted cashews1-1/2 cups chopped walnuts1/2 cup sugar1 teaspoon ground cardamom1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice2/3 cup butter, melted16 sheets phyllo dough (14 inches x 9 inches)SYRUP:1-1/3 cups sugar2/3 cup water2/3 cup honey3 lemon slices2 whole cloves1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 350°. For filling, in a food processor, combine the cashews, walnuts, sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
Layer 4 sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
Using a sharp knife, cut baklava into 6 squares, then cut each square into 4 triangles.
Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Discard lemon slices and cloves. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand overnight.
