Ingredients
For the Filling
2 cups (8 oz) finely chopped almonds
1 cup (4 oz) finely chopped walnuts
1/4 cup (2 oz ) caster (superfine) sugar
2-3 tbsp bread crumbs
2 tsp ground cinnamon
1/8 tsp ground cloves
For the syrup
2 cups (1 lb) sugar
2 cups (16 fl oz) water
1 stick cinnamon
1 tbsp lemon juice
For the cover
150 grams (5 oz) unsalted butter, melted
12 oz packet filo pastry (375g)

Method
1. Place all the ingredients under 'filling' in a bowl.
2. Combine until blended. Meanwhile place all the ingredients for the syrup together in a saucepan and bring it to a boil, while stirring for the sugar to dissolve. Simmer for 10 minutes and leave it to cool.
3. Brush a 12X10 in baking dish with butter. Brush 10 sheets of filo with melted butter.
4. Lay them on the dish one by one.
5. Spread the filling in the dish.
6. Now top it off with further 10-12 sheets of pastry, buttering each sheet as needed. You can trim off the excess pastry hanging on the side of your baking dish. Now brush the top of the pastry with more butter.
7. With a sharp knife, score the top layers in large diamond shapes.
8. Bake in a preheated 160C (325F) oven for 1 hour or until the top turns golden brown. If you find that the top is turning color too quickly, then cover the top with foil.
9. Remove from the oven and slowly pour the syrup over the top.
10. Now comes the MOST DIFFICULT part. You have gotta to let it sit for at least 5-6 hours for it to absorb the syrup.
Since I found that impossible, I cut myself few pieces. This is how it looks after 1 hour of soaking ( clearly its not enough!) Best Turkish Baklava Recipe The syrup oozes out and believe me, it is amazing! I mean come on its not against law to enjoy a baklava before it soaks the syrup completely! I made it, and I will break the rules. This is how it looks after it has completely absorbed the syrup - about 8 hours later.Yes, I managed to avoid going to the fridge for THAT long. Best Turkish Baklava Recipe