Baklava

Best made 24-36 hours before serving. From Mary Dahl via Jo Dee Neilson

Pastry:

1 lb package phyllo pastry
1 c butter, melted
1 c chopped walnuts
1 c chopped pecans
1 c chopped almonds
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 c sugar

Brush a jelly-roll pan with melted butter. Place 6 pastry shells in the pan, brushing the top of each with melted butter using a pastry brush.
Mix the nuts, sugar, and spices together in a bowl. Spread half the nut mixture on the pastry.
Place 6 more layers of pastry on top, buttering each layer. Layer with remaining nut mixture and then remaining pastry, buttering each layer.
Cut into diamond shapes before baking.
Bake 30 minutes at 325, and then 30 more minutes at 300.

Remove from oven and immediately pour warm syrup over hot Baklava.

Syrup:

1 1/2 c sugar
6 T honey
1 1/2 c water
1 T lemon juice

Cool to room temperature, then refrigerate.