1/2 Cup honey
3/4 Cup water
1/2 lemon
1 Tbsp Orange Blossom Water
1-1/2 Cup chopped pistachios
2 Tbsp sugar
1 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1 Cup butter, melted
24 sheets phyllo (available ready-made in the freezer aisle of the grocery store)


Combine the 1/2 Cup sugar, water, and half a lemon in a heavy saucepan. Stir until sugar is dissolved. Bring to a boil, then quickly reduce heat to a simmer. Cook until sugar-water is thick enough to coat the back of your stirring-spoon. Remove the chunk of lemon.

Add the orange blossom water, and simmer an additional 2 minutes. Remove pan from heat and allow to cool before refrigerating for at least 3 hours.

Sprinkle chopped nuts with the 2 Tbsp sugar, cinnamon and ground cloves.

Melt the two sticks of butter, and brush about half of it on about 12 of the phyllo dough sheets, which you have layered on a buttered 11 x 15 jelly roll pan. Spread the cinnamon/nut mixture over the top of the phyllo, and top with the remaining 12 phyllo sheets (buttering them as you did with the bottom bunch).

Cut the top layers of phyllo and nut filling diagonally into approx 2-in diamonds. Leave the bottom sheets of phyllo alone! Bake for 30 min at 350F.

Raise oven temperature to 475F and bake for an additional 15 min. Pastry should turn golden. Remove from oven, and pour refrigerated sugar/honey/orange blossom water syrup over the top of the golden baked phyllo.

Following the diagonals you cut earlier through the top of the baklava, cut through the bottom (uncut) layer of phyllo. Remove to a serving platter and serve when fully cooled.