How to make
First, prepare the syrup so it has time to cool. In a container, mix the water, sugar, cloves and honey, put it on the stove and stir slowly until the products melt. After it reaches boiling point, count off 4 min. because that's all the time needed to make the syrup. Take the container off the stove, add the vanilla, stir and leave it to cool.
Take out 8 fine phyllo pastry sheets from a packet, cut them in 2 down the middle (1/2 a sheet filled the bottom of my tray).
Melt the butter in a water bath but return it to it after laying each sheet because it hardens quickly. In a container, mix the products for the stuffing.
Smear the tray with butter using a brush, lay 1/2 sheet along the bottom, smear it with butter and repeat this process for the next 5 sheets. Pour 1/2 the filling over the 6th sheet and continue with another 5 sheets as you did the first 5.
Pour the rest of the filling over the 11th sheet evenly and smear the next 5 sheets with butter and arrange as you did the others, until you're all out. Then cut the whole thing into pieces and put the tray in the oven. Bake at 340°F (170 °C) to a nice, golden crust.
Once the baklava is baked, take the tray out and pour the cold syrup over it. Let it cool a bit, then cover with foil and put in the fridge for 24 hours.
Notes: A very tasty and light baklava but be careful when baking not to burn it or have it remain raw. A lot of you may be wondering whether the syrup won't candy since there's no lemon juice in this recipe. The answer is NO.
Enjoy the sweetness of this spectacular baklava!
