Baklava

½ cup melted butter
1 cup pistachios, finely chopped
½ cup almonds, finely chopped
½ cup pecans, finely chopped
¼ cup organic sugar cane
1 tsp ground cinnamon
½ tsp ground cloves
6 sheets Greek phyllo pastry - thawed
1 cup honey
2 tsp lemon juice
½ cup of water


Pre-heat oven to 350 degrees

For filling:
Combine nuts, sugar, cinnamon and cloves in a small bowl.

Unwrap the phyllo pastry on a flat surface and cover with a damp tea towel. Lightly oil a 12-inch square baking dish. Take 6 phyllo sheets, and place them on top of one another, brushing each with melted butter as they are added to the pile. Add all the filling and then spread the remaining 6 phyllo sheets on top, brushing each one again with the melted butter. Cut into 1½ sections before cooking.

Bake for 25 minutes.

While that is in the oven, combine honey, lemon juice and water in a pot and bring to a simmer.

After 25 minutes in the oven, add the honey mixture on top.

Put back in the oven for another 10 minutes.

Let cool before eating.