Baklava

Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.

In a bowl, mix the finely chopped 4 cups finely chopped walnuts and pistachios (mixed) with 2 tsp ground cinnamon, 1 tsp ground cardamom, and 1/2 tsp ground cloves.

Carefully unroll the 1 lb thawed phyllo dough sheets and cover with a slightly damp kitchen towel to prevent it from drying out while working.

Place two sheets of phyllo in the bottom of the prepared pan and brush generously with 1 1/2 cups melted unsalted butter (or vegetable oil for dairy-free). Repeat this process until you have used about 1/3 of the phyllo sheets.

Sprinkle about 1/3 of the nut mixture evenly over the layered phyllo.

Continue layering phyllo sheets (two at a time), brushing each with butter, and add another 1/3 of the nut mixture. Repeat once more.

Finish with a final layer of phyllo (about 6-8 sheets), each brushed with butter, with the top sheet being well-buttered.

Using a sharp knife, carefully cut the baklava into diamond or square shapes, making sure to cut all the way to the bottom of the pan.

Bake in the preheated oven for 45-50 minutes, until the baklava is golden and crisp.

While the baklava is baking, make the syrup by combining the 2 cups granulated sugar, 1 1/2 cups water, 1/2 cup honey, and 2 tbsp fresh lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened.

Remove from heat and stir in the 2 tsp orange blossom water and 1 tsp rose water (optional) if using.

When the baklava is done baking, immediately pour the hot syrup evenly over the hot baklava, ensuring it seeps into all the cuts.

Let the baklava cool completely at room temperature for several hours or overnight before serving to allow the syrup to be fully absorbed.