Cashew Baklava

How to prepare cashew baklava

1. Put all the syrup ingredients on the stove and boil for 10 minutes over medium heat, stirring from time to time. Then let it cool to room temperature.
2. Put the nuts in a food processor (or coffee grinder) with the spices and sugar. Pulse a few times to chop the nuts, but don't grind too fine.
3. Brush a phyllo sheet with melted butter. Place another sheet on top and repeat. You'll have 3 layers of phyllo - brush the top one too. Then fold the sheets widthwise to get a new sheet with 6 layers. Place the sheet in a baking pan lined with parchment paper. The pan measures 23x33 cm.
4. Add half of the spiced nut mixture.
5. Make another layer of buttered phyllo sheets, place them on top, press well and add the rest of the nuts. Finish with another phyllo layer. In the end you'll have 3 layers of phyllo with 2 layers of nuts between them.
7. Cut neatly with a cutter (this gives a very fine cut) into squares or diamonds all the way through to the last phyllo layer. Decorate with cloves, pressing one into each diamond.
8. Bake at 180°C for 40 minutes, until golden.
9. Remove and while still hot, pour the syrup over the entire surface. Refrigerate for a few hours before serving.

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