HAZELNUT BAKLAVA

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
• On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
• With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final 1/3 of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.
• Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional 1/4 cup melted butter evenly over top layer.
• Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
• Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout.
• While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.