Baklava - cooking recipe

Ingredients

3 c. finely chopped pecans, walnuts, almond or combination (3/4 lb. shelled)
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
melted butter or margarine
1 pkg. puff pastry dough or 1 (16 oz.) pkg. frozen Greek phyllo dough
1 1/2 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
3/4 c. honey

Preparation

Preheat oven to 350\u00b0.
Prepare honey syrup by heating sugar, water and lemon juice to boiling.
Stir until sugar is dissolved. Boil 5 minutes.
Remove from heat.
Stir in honey.
Cool.
Mix nuts and spices.
Brush bottom and sides of 9 x 13-inch pan (for puff pastry) or 15 x 10-inch jelly-roll pan (for phyllo dough) with some of the margarine.
Line bottom of pan with pastry or dough.
Brush with margarine.
Sprinkle with 1/3 of nut mixture.
Repeat with another layer of pastry or dough, margarine and nuts.
Layer remaining pastry or dough on top of last layer.
Brush with margarine.
With a sharp knife, cut pastry into 8 lengthwise strips, 1/2-inch deep.
Make diagonal cuts across strips, 1/2-inch deep and 2-inches wide.
Bake until golden brown (35 minutes for pastry and 1 to 1 1/4 hours for phyllo dough).
Place pan on wire rack; pour syrup over top.
Cool.
Cut along scored lines.
Yield: about 36 pieces.