Cashew Baklava

Ingredients:

v 1-1/2 cups salted cashews
v 1-1/2 cups chopped walnuts
v 1/2 cup sugar
v 1 tsp ground cardamom

v 1/2 tsp ground cinnamon
v 1/4 tsp ground allspice
v 2/3 cup butter, melted
v 16 sheets phyllo dough (14×9 inches)

SYRUP:

v 1-1/3 cups sugar
v 2/3 cup water
v 2/3 cup honey
v 3 lemon slices
v 2 whole cloves
v 1/2 tsp ground cinnamon

Method:

1. Preheat oven to 350°. For the filling, in a food processor, combine the cashews, walnuts, sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts are finely chopped. Brush a 13×9-in. baking pan with some butter. Unroll phyllo dough; trim to fit into pan.

2. Layer 4 sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.

3. Using a sharp knife, cut baklava into 6 squares, then cut each square into 4 triangles. Bake until golden brown, 20-25 minutes.

4. Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Discard lemon slices and cloves. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand overnight.