Pakhlava

Method

Combine finely chopped nuts with caster sugar, ground cardamom and ground cloves in a bowl. Layer filo sheets in a greased rectangular baking tin, brushing each sheet generously with melted butter, using about half the butter for the base layers. Spread the nut mixture evenly over the pastry, then layer the remaining filo sheets on top, brushing each with butter. Using a sharp knife, cut the pakhlava into diamond or square shapes, ensuring cuts go all the way through to the base, and place a whole clove in the centre of each piece. Bake at 180°C for 45-50 minutes until golden brown and crisp. Meanwhile, heat honey with water and lemon juice until it reaches a gentle simmer, then remove from heat and allow to cool completely. Pour the cooled syrup evenly over the hot pakhlava immediately upon removal from the oven, allowing it to absorb thoroughly. Cool to room temperature before serving.