Baklava - updated

1/4 t Ground Nutmeg
1/2 t Ground Cinnamon
3 T Granulated Sugar
1/4 t Ground Cloves
8 ea Zwieback Crackers, Ground
6 oz Walnuts, Ground
6 oz Pecans, Ground
6 oz Almonds, Ground
1 Pound Filo Dough (Frozen)
16 oz Clarified Butter (See recipe)
Syrup:
1 1/4 C Honey
1 1/4 C Granulated Sugar
1 1/4 C Water
1 Cinnamon Stick
2 t Lemon Juice
28 Whole Cloves

Directions: Preheat the oven to 350F.

Clairfy your butter:
Cut 4 sticks (1 pound) of unsalted butter into pieces.
Place the butter in a heavy saucepan and melt slowly over low heat. Remove pan from heatand let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of the pan. Set aside, with a pastry brush.

For The Filling:
Add the nuts, zwiback toast, 1/4t nutmeg, 1/2t cinnamon, 3T sugar and 1/4t cloves into a food processor and pulse until finely chopped, but not pasty. Approximately 15-20 pulses. Set aside.

Microwave 1/2 of your package of filo dough on high for 30 seconds to thaw it. Do not use "thaw" on your microwave setting. When done carefully unroll it and smooth it out the best you can. Set aside. (Don't cover with damp cloth, just work fast.) Reserve other half in freezer until your ready to use it. You will use the whole box of dough.

Assembly:
Working quickly brush the bottom and sides of a 13X9" pan with butter; lay down a shet of phyllo and brush with butter. rEpeat this step 9 more times for a total of 10 sheets of phyllo. top with 1/3 of the nut mixture and spread evenly. Layer 6 more shets of phyllo with the butter inbetween each of them, followed by another 1/3 of the nut mixture. Repeat with another 6 sheets of phyllo, butter inbetween and topping with remaining nuts. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter.

Place in the oven and bake for 30 minutees. REmove pan from the oven and cut into 28 diamond shapes. Don't cut all the way through to the bottom. Top each shape with a whole clove. REturn pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup to it.

Syrup:
After baklava has cooled for 2 hours make your syrup. Combine the honey, water, 1 1/4C sugar, and cinnamon stick in a 4-quart sauce pan and set over high heat. Stir very occasionally until the sugar has disolved. Once it boils, don't stir it and let it boil for 10 minutes. REmove from heat, discard the cinnamon stick, ad the 2t lemon juice and stir.

Re-cut the entire pan of baklava following the same lines as before. Pour the hot syrup over the top of the baklava. Alow the pan to sit, uncovered until completely cool. It will absorb the syrup. Cover and store at room temperature for at least 8 to 24 hours before serving. Store covered at room temperature for up to 5 days.