Armenian Baklava (Pahklava)

Combine water, sugar and cloves in a medium saucepan over high heat. Pour lemon/lime juices in as it’s heating. Stir continually till it reaches a rapid boil. Remove the cloves from the syrup. Take the syrup off heat. Set aside.

Make the filling with walnuts, sugar, cinnamon and cloves. Set aside.

Brush a 13”x18” baking sheet with melted butter. Lay 2 sheets of phyllo into the buttered pan. Butter the top of the dough. Repeat with 2 more sheets, and butter the top. Repeat till half of the phyllo is used.

Spread the walnut filling on top in an even layer.

Repeat the phyllo/butter process, two layers at a time, using all the remaining phyllo dough. DO NOT BUTTER THE TOP LAYER.

Cut the dough all the way through, using a sharp knife and the cut off side of the fillo box as a ruler. Make diagonal cuts, then straight horizontal cuts, for a diamond baklava shape.

Drizzle the remaining melted butter over the top, and spread with the back of a spoon.

Bake in a preheated 350ºF oven for 30 minutes, or till light and golden.

Drizzle the hot baklava with cooled syrup.

Let sit for a couple of hours before eating.

For step-by-step photo instructions, see the related blog post.