Armenian Baklava (Pahklava)
DirectionsCombine water, sugar and cloves in a medium saucepan over high heat.
Pour lemon/lime juices in as its heating.
Stir continually till it reaches a rapid boil.
Remove the cloves from the syrup.
Take the syrup off heat.
Make the filling with walnuts, sugar, cinnamon and cloves.
Brush a 13x18 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 350 degrees F 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.