Pistachio Walnut Baklava

In a food processor, combine pistachios, walnuts, cinnamon, cloves, and nutmeg. Pulse until it has a coarse but ground texture. Place a sheet of phyllo dough in your pan and lightly dab with melted butter using a basting brush. Add another layer of phyllo dough. Once you have about 4 layers, sprinkle over a small amount of the nut mixture, play another two layers of dough with butter in between.

Continue adding a few layer of dough, nut mixture, and light butter in between, saving about 4 layer of dough for the top.

Once finished assembling, place in refrigerator for 30 minutes or freezer for 15 until cold (this allows you to cut through layers without messing up the dough). Now use a sharp knife to cut horizontal and then oblique parallel lines halfway through the dough, creating parallelogram shapes.

Place baklava in a preheated 350 degree oven for 1 hour.

Meanwhile, prepare simple syrup by bringing all ingredients to a boil in a pot, stirring frequently, and then taking off the heat and letting it cool to room temp while the baklava cooks.

When baklava is done, bring it out of the oven and immediately drizzle over simple syrup (you should hear it crackle when it hits the baklava). When cooled, cut through the rest of the way, top with some roughly-chopped pistachios, and serve room temp.