1/4 cup light brown sugar
1 small package of whole clove buds
*measured and then processed or chopped
* Preferably without the white, bitter part
Melt butter in microwave or small pan on the stove and set aside. Unroll your phyllo dough and cover lightly with a damp cloth or towel. Measure and then process or finely chop your walnuts, almonds, and pistachios; mix together with sugars and cinnamon, set aside. Preheat your oven to 300 degrees F, and gently brush your pan and 5 sheets (each) with melted butter and layer into the bottom of the pan. Evenly spread 1/3 of the nut mixture all over the bottom layer. Butter 2 more phyllo sheets and repeat, finally topping your baklava with 5 final buttered phyllo sheets. Cut with a sharp knife into triangles or squares, gently holding the phyllo so that it doesn't break apart. Push a clove bud into each triangle to hold the phyllo together and add a little decor. Bake for 35-45 minutes or until golden brown. While the baklava is cooking, prepare the syrup - bring the sugar, water, peels, and cinnamon stick to a boil for about 15 minutes and then add the honey, letting boil just another few minutes. Let cool until the baklava is ready, then pour over the hot baklava. Serve warm or room temperature, sprinkle with some extra crushed pistachios, optional.
This is a wonderful recipe to share and can easily be halved or the mixture can also be prepared ahead of time. Even if you have not liked baklava in the past, I encourage you to try this recipe.... it is a Greek classic!!!