For the pastry
1/2 kilo phyllo pastry

For the filling
2 cups almonds, coarsely chopped
2 cups nuts, croarsely chopped
2 teaspoons cinnamon
1 teaspoon clove
1 cup butter

For the syrup
3 cups sugar
2 cups water
1/2 cup honey
2 tablespoons lemon juice
vanilla extract


Mix the nuts, the almonds, the cinnamon and the cloves. Melt the butter, butter a baking tin and lay four buttered phyllo sheets. Spread some filling and layer 2 buttered phyllo sheets on top. Repeat the same procedure, until all sheets and filling has been used. Top off with 4 phyllo sheets. Cut the baklava into square pieces, pour the rest of the butter on top and bake at moderate temperature until golden brown. Meanwhile, boil the syrup and pour it hot over the warm baklava.