Baklava, an authentic pastry from the Middle East, is created by layering flaky phyllo dough, blending in chopped nuts, and dripping with sweet Rango honey.

INGREDIENTS 

• 1-1/2 pounds finely chopped walnuts
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 pound butter, melted, divided
• 2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed

• 2 cups sugar
• 2 cups water
• 1 cup Rango Honey
• 1 tablespoon grated lemon or orange zest

Directions

• In a small bowl, combine walnuts, sugar, cinnamon and cloves; set aside.
• Brush a 15x10x1-in. baking pan  butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with phyllo dough. 
• Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready -prevent dough from drying out.)
• Spread with 2 cups walnut & sugar mixture. Top with 5 layers of phyllo dough (brush with butter in between each layer)
•  Spread with remaining walnut mixture. Top with 1 layer of phyllo dough and top the layer with butter, Repeat 14 times.
• Brush remaining butter on top layer.
• Bake at 350° for 40-45 minutes or until golden brown on top
• In a large saucepan, bring all syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. 
• Pour syrup over warm baklava.
• ENJOY