Baklava

Syrup:
1 cup honey
½ cup water
1 tbsp. fresh lemon juice
3 whole cloves or allspices
1 cinnamon stick

Filling:
2/3 cup pistachios, coarsely chopped
½ cup almonds, coarsely chopped
1/3 cup walnuts, coarsely chopped
¼ cup sugar
¾ tsp. cinnamon
¼ tsp. cardamom
1/8 tsp. salt
Cooking spray such as Pam
24 (14x 9 each) sheets frozen phyllo dough, thawed
1 tbsp water

Combine all syrup ingredients in a saucepan over low heat; stir until honey is
completely dissolved. Increase heat to med; cook without stirring until
candy thermometer registers 230°, about 10 minutes. Remove from heat, keep
warm. Remove solids with a slotted spoon, discard.

To prepare filling, combine all the nuts, spices and salt; set aside.

Lightly coat 13 x 9 glass baking pan with cooking spray. Working with 1 phyllo
sheet at a time. Cover remaining sheets to prevent drying. Place 1 phyllo
lengthwise in bottom of prepared pan, allowing end of sheet to extend
over edges of dish, lightly coat with cooking spray. Repeat the process
with 5 more sheets and cooking spray for total of 6 layers. Sprinkle
phyllo evenly with 1/3 of the nut mixtures. Repeat process with phyllo,
cooking spray and nut mixture 2 more times. Top last layer of the nut
mixture with remaining 6 sheets phyllo, each one lightly coated with cooking
spray. Lightly coat top phyllo with cooing spray; press baklava gently
into pan. Sprinkle the top with water.

Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using
a sharp knife. Bake at 350° in oven 30 minutes or until the phyllo
is golden brown. Remove from oven. Drizzle syrup evenly over baklava.
Cool in pan on rack.

Store covered at room temperature.