Baklava

1. FOR THE SUGAR SYRUP: Bring all ingredients to boil in small saucepan, stirring occasionally to ensure that sugar dissolves. Transfer syrup to 2-cup liquid measuring cup and set aside to cool while making and baking baklava; when syrup is cool, remove spices and lemon zest. (Cooled syrup can be refrigerated for up to 4 days.)
2. FOR THE NUT FILLING: Pulse almonds in food processor until very finely chopped, about 20 pulses; transfer to medium bowl. Pulse walnuts in food processor until very finely chopped, about 15 pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add sugar, cinnamon, cloves, and salt to nut mixture and toss well to combine.
3. TO ASSEMBLE AND BAKE: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Melt butter slowly in small saucepan over medium-low heat until milk solids have separated from butterfat and collected on bottom of saucepan, about 10 minutes. Remove saucepan from heat, let butter settle for 10 minutes, then carefully skim foam from surface with spoon.
4. When all of foam has been removed, slowly pour clear butterfat into bowl, leaving all milk solids behind in the saucepan (you should have about 1 cup clarified butter).
5. Grease 13 by 9-inch baking pan with clarified butter. Place 1 sheet of phyllo in bottom of prepared pan and brush with clarified butter until completely coated. Layer 7 sheets of phyllo into pan, brushing each sheet with butter. Sprinkle 1 cup nut filling evenly over phyllo.
6. Layer 6 sheets of phyllo into pan, brushing each layer with butter, then sprinkle with 1 cup nut filling. Repeat with 6 sheets of phyllo, butter, and remaining 1 cup nut filling.
7. Layer remaining 8 to 10 sheets of phyllo into pan, brushing each layer, except final layer, with butter. Working from center outward, use palms of hands to compress layers and press out any air pockets. Spoon 4 tablespoons of butter on top layer and brush to cover surface.
8. Using serrated knife with pointed tip, cut baklava into diamonds. Bake baklava until golden and crisp, about 1-1⁄2 hours, rotating pan halfway through baking.
9. Immediately pour all but 2 tablespoons of cooled syrup over cut lines (syrup will sizzle when it hits hot pan). Drizzle remaining 2 tablespoons syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Let baklava cool completely in pan, about 3 hours, then cover with aluminum foil and let sit at room temperature for about 8 hours before serving.

Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Do not thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. A straight-sided traditional (not nonstick) metal baking pan works best for making baklava. If you don’t have this type of pan, a glass baking dish will work. When assembling, use the nicest, most intact phyllo sheets for the bottom and top layers; use sheets with tears or ones that are smaller than the size of the pan in the middle layers, where their imperfections will go unnoticed. If, after assembly, you have leftover clarified butter, store it in an airtight container in the refrigerator; it can be used for sautéing.

PISTACHIO BAKLAVA WITH CARDAMOM AND ROSE WATER
Omit honey, lemon zest, and cinnamon in sugar syrup and increase sugar to 1-3⁄4 cups. Substitute 10 whole peppercorns for cloves and stir in 1 tablespoon rose water after discarding peppercorns. Substitute 2-3⁄4 cups shelled pistachios for almonds and walnuts and 1 teaspoon ground cardamom for cinnamon and cloves in nut filling.