1 lb. finely chopped pecans, walnuts or pistachios
1 ½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
pinch of The Spice Hunter Ground Madagascar Cloves
1 (16oz.) package phyllo dough, thawed
¾ cup butter, melted
1 cup water
1 cup sugar
½ cup honey
1 tsp. The Spice Hunter Pure Vanilla Extract
Preheat oven to 350°F. Toss nuts, cinnamon and cloves together in a bowl and set aside. Butter a 13×9€? pan. Layer about 8 pieces of phyllo* into pan, lightly brushing each layer with melted butter. Sprinkle dough with a thin layer of nut mixture. Layer 2 pieces of dough on top of nuts, buttering each layer as above. Repeat layering with nuts and dough, leaving about 8 pieces of dough for top layer. Carefully cut into desired shapes. If triangle pieces are desired, cut lengthwise into quarters, cut each quarter into 8 squares and then each square in half diagonally. Bake for about 55 minutes or until deep, golden brown. About 30 minutes into cooking, bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Add honey and vanilla, reduce heat and simmer 20 minutes, stirring occasionally. Once baklava is cooked, remove from oven and carefully pour sugar mixture over baklava, brushing evenly over top layer. Let cool, then remove from pan. For easy serving, place each piece of baklava into a muffin liner.
*most phyllo can be cut in half to fit a 13×9″ pan.