📖 Instructions

1. First things first, let's get that oven heated up to 350°F (175°C). While it's warming, lightly grease a 9x13 inch baking pan. I like to use a bit of melted butter for this; it adds a little extra richness. It’s super important to make sure every nook and cranny is covered; no one likes a stuck piece of baklava!
2. Now for the filling, we’re gonna need some walnuts – about 3 cups. Toss them into a food processor along with the ground cloves and a quarter cup of granulated sugar. Pulse until coarsely ground. You don’t want a paste, just nicely chopped nuts. If you don’t have a food processor, don’t sweat it! Just chop them finely with a knife.
3. Melt half a cup (that’s one stick) of unsalted butter in a small saucepan or microwave-safe bowl. We’ll need this to brush between the layers of phyllo. Keep it nearby, because it’s gonna be your best friend for the next step.
4. Time to layer! Lay one sheet of phyllo dough in the prepared pan. Brush it lightly with melted butter. Repeat this process with 5 more sheets of phyllo. Remember to be gentle; phyllo can be a bit delicate. We're building a foundation here, so take your time.
5. Sprinkle half of the walnut mixture evenly over the phyllo layers. This is where the magic starts to happen. The aroma alone will make your mouth water! Then, layer 5 more sheets of phyllo, brushing each with melted butter as you go. This creates the middle layer.
6. Spread the remaining walnut mixture over the phyllo layers. Press it down lightly to make sure it’s even. Now, top with the remaining phyllo sheets, brushing each with melted butter, just like before. This top layer is what will get nice and crispy in the oven.
7. Using a sharp knife (and I mean *sharp*), cut the baklava into diamond or square shapes. This is crucial for even baking and syrup penetration. Don’t be afraid to go all the way through to the bottom layer. I personally like diamond shapes because they look so elegant.
8. Bake in the preheated oven for 35-40 minutes, or until golden brown and crispy. Keep an eye on it; ovens can be temperamental. You want that beautiful golden hue, not burnt edges.
9. While the baklava is baking, let's whip up the syrup. In a saucepan, combine one cup of water, one cup of granulated sugar, half a cup of honey, the juice of half a lemon, and those lovely chopped apricots. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, or until slightly thickened. The syrup should coat the back of a spoon.
10. Once the baklava is out of the oven, immediately pour the hot syrup evenly over it. Don’t be shy; it needs to soak in all that goodness. You’ll hear a satisfying sizzle as the syrup meets the hot pastry. Let it cool completely before serving. This allows the syrup to fully penetrate and the flavors to meld together beautifully. It’s a test of patience, I know!