Name: Baklava
Yield: Makes 32 pieces
Ingredients: 2 cups sugar; 2/3 cup water; 1 lemon, halved; 1 orange, halved; 1 1/2 (3-inch) cinnamon sticks; 2/3 cup honey; 3 1/4 cups whole almonds with skins (1 lb), finely chopped; 2 1/3 cups walnuts (1/2 lb), finely chopped; 1 1/4 cups sugar; 1 tablespoon cinnamon; 2 teaspoons freshly grated nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 3 sticks (1 1/2 cups) unsalted butter, melted and cooled slightly; 1 (1-lb) package phyllo dough (17 by 12 inches; about 28 sheets), thawed if frozen

Resist the urge to chop the nuts in a food processor — it makes them release more oil, resulting in a heavier baklava.

Active time: 1 1/2 hr Start to finish: 12 hr (includes chilling and standing)

Cooks' notes:

• Syrup can be made up to 5 days ahead and chilled, covered. • Baklava keeps in an airtight container up to 1 week.

Recipe notes

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