This yummy dessert is truly a sensual experience. That is because if it is made right, when you eat it, the sweet goo liberally coating all aspects of the baklava will be oozing down your fingers, over your wrists and across your arms. This will require much licking to remove the sticky substance, which will then soon be all over your face as well. I can recommend this as a lovers dessert, but not a treat for the kiddies, who will undoubtedly mix the goo with copious quantities of dirt.
In a large bowl combine nuts, sugar, cloves, cinnamon.
Preheat oven to 350F/170C.
Melt the butter over low heat. Layer 3 sheets of the phyllo dough brushed
with butter in a 12 X 8 X 1 inch or 30 X 20 X 2-1/2 centimeter baking pan. Trim
dough to fit.
Sprinkle 2 tablespoons of the pistachio mix over the phyllo dough.
Layer 3 more sheets of dough brushed with butter and sprinkle with 2 more tablespoons of pistachio mix. Continue to layer dough and nut mix until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds (diamonds are a girl's best friend!). Pour remaining butter over the dough.
Bake 45-60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently baked.
In a saucepan boil 2 cups sugar and 1-1/2 cups water until the syrup will thickly coat the back of a wooden spoon.
Add 1/2 cup honey and boil.
Cook over medium heat 20-25 minutes until thick & syrupy.
Add 2 Tablespoons of rose water or citrus blossom water and 1 Tablespoon of lemon juice.
Skim foam off syrup and allow to cool.
Allow pastry to cool only 5 minutes then pour syrup over it and allow it to
soak in for 2 hours.