• Preheat the oven to 350°F, 177°C, or gas mark 4.

Make the honey syrup

• In a saucepan add the honey, water, ¾ cup sugar, and cloves. Bring to a boil and then reduce to a simmer and cook for 30 minutes. Remove from the heat and allow to cool to room temperature. Add the lemon and orange juice and remove the whole cloves.
  1 cup honey, ¾ cup water, ¾ cup sugar, ¼ cup orange juice, 2 tablespoons lemon juice, 6 cloves

Prepare the nut mixture

• In a food processor add the walnuts, macadamia nut, pistachios, ¼ cup sugar, cinnamon, and cardamom. Pulse until all the nuts are finely chopped but have not turned into a paste. Pour into a mixing bowl and set aside.
  6 ounces pistachios, 6 ounces macadamia nuts, 6 ounces walnuts, ¼ cup sugar, 2 tablespoons cinnamon, ½ tablespoon cardamom

Assemble the baklava

• Open and gently unroll the first tube or phyllo dough. Gently place the damp towel on top to prevent the phyllo from drying out.
  1 pound Phyllo pastry
• Brush a small amount of butter onto the bottom of your baking dish. Fold back the towel and place a sheet of phyllo on the bottom. Gently brush the sheet with the melted butter using only a small amount. Place another sheet of phyllo on top. Repeat the butter and phyllo layers until you use up 2/3 of the sheets.
  1 cup butter
• Scoop out half of the nut mixture and gently spread it over the phyllo. Top with another layer of phyllo dough and use the remaining sheets of the current role. Unwrap and unroll the second tube and continue to layer the dough with butter until you finish about 1/3 of that phyllo. Be sure to cover the phyllo occasionally with the towel to prevent the dough from drying out.
• Sprinkle the remaining nut mixture on top and spread it out evenly. With the remaining phyllo and butter alternate the butter and phyllo until you have used the remaining phyllo.
• With a sharp knife cut diamonds into the baklava. The easiest way is to cut column in one direction and the cut diagonal rows to make the classic shape.
• Bake for 30-45 minutes or until the top is golden brown, remove the baklava from the oven and pour the honey syrup directly onto the baklava while it is still hot.
• Allow to cool to room temperature and then refrigerate for at least an hour.