Carl Nilsson-Polias

Oven: 175º. Approx. 45-60 mins baking time.

Mix:
2 cups almonds finely chopped
2 cups walnuts finely chopped
2 tsp ground cinnamon
½ tsp ground cloves
¼ cup caster sugar

500 g phyllo pastry (1½ packet)

Melt:
½ cup unsalted butter
½ cup margarine
(or 1 cup Devondale Extra Soft salt reduced)

Brush tray with melted butter.
4 layers of pastry, each brushed with melted butter. Sprinkle with nut mixture.
2 layers of pastry, each brushed with melted butter. Sprinkle with nut mixture.
Repeat until nut mixture is finished.
5 layers of pastry on top of last layer of nuts. Lots of melted butter on the last sheet.

Cut into parallelograms. Do not cut through the 4 bottom sheets. (Push a whole clove into the middle of each piece).
Sprinkle with water before placing in pre-heated oven.

Syrup (make as soon as tray is put into oven):
3 cups caster sugar
2 cups water
½ cup glucose syrup (or juice from one lemon)
lemon rind
Bring to the boil slowly while stirring. Cook for 5 mins. Allow to cool. Pour onto the hot baklava as soon as it is taken out of the oven.