Baklava

This is a Bulgarian version of Baklava. You prepare it one day and then wait a day before you eat it. It's worth the wait. 

Baklava
INGREDIENTS:
1 ½ lbs pistachios
2 tbsp sugar
1 tsp cinnamon
2 cups butter, melted
1 box phyllo dough
SYRUP:
2 cups water
3 cups sugar
6 whole cloves
Juice of ½ lemon
Splash of rose water

HOW TO PREPARE:
For the syrup: boil water and sugar for 10 minutes. Then add cloves, lemon juice, and rose water. Simmer for 10 minutes. Remove the whole cloves and let cool completely. 

In a food processor, process pistachios, sugar, and cinnamon until pistachios are finely processed. 

Grease 13x9 inch pan and preheat the oven to 350 degrees. Cover the bottom of the pan with 3-4 sheets of phyllo dough, folded in two, brushing lightly in between each layer with butter. Sprinkle ¼ of the pistachio mixture evenly on top of the layer. Repeat this process 4 more times. End with 3-4 more double layers of phyllo dough, each layer brushed with butter.

Lightly score the top of the phyllo in a diamond pattern. Bake in the oven for 40-45 minutes or until light brown. Remove from the oven and let cool for 10 minutes. Pour cold syrup evenly over the hot baklava. Let baklava set overnight so it can absorb the syrup. Serves 12.