Baklava

Making the syrup

1. Mix the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened.
2. Remove the cinnamon stick. Can be made 1 day ahead. 

Making the Baklava.

1.  Brush two 13 x 9 inch metal baking pans with some melted butter and set the oven to 350°F.
2. Thaw the phyllo dough according to manufacturer's directions. Cover with a damp towel to keep them from drying out.
3.  Process the nuts into small even sized pieces, combine with the sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave. Transfer nut mixture to large bowl; mix in dried apples (if using).
4.  Arrange one phyllo sheet in each pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 81/2-inch layers. Brush with some melted butter.
5. Repeat the stacking and buttering with 4 more phyllo sheets, making 10 layers total.
6. Spread 1/3 of nut mixture (a generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets.
7. Using a sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles.
8.  Bake at 350°F for 40-45 minutes or until lightly golden brown, and edges appear slightly crisp.
9. Gradually spoon cold syrup over the hot baklava. Cool to room temperature and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired
10. Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.