1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with melted butter. 2. In a bowl, mix the chopped nuts, ground cinnamon, and sugar (if using). 3. Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. 4. Place one sheet of phyllo dough in the greased baking dish and brush with melted butter. Repeat with about 8-10 more sheets, buttering each one. 5. Sprinkle a thin layer of the nut mixture over the buttered phyllo. 6. Add another 5-6 layers of phyllo dough, buttering each one. 7. Repeat the layering process until you run out of nuts. Finish with a top layer of about 8-10 buttered phyllo sheets. 8. Using a sharp knife, cut the assembled baklava into diamond or square shapes. Make sure to cut all the way through the layers. 9. Bake in the preheated oven for about 50-60 minutes or until the baklava is golden and crisp. 10. While the baklava is baking, combine sugar, honey, water, lemon juice, vanilla extract, cinnamon stick, and cloves (if using) in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. Remove the cinnamon stick and cloves. 11.Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the baklava, making sure it gets into all the cuts. 12. Allow the baklava to cool completely at room temperature. The syrup will soak in, and the baklava will become moist and flavorful. 13. Once cooled, serve the baklava at room temperature. It can be stored for several days at room temperature or refrigerated.

   PREPARE THE DOUGH: 1. In a small bowl, combine warm milk, sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy. 2. In a large mixing bowl, combine the 2 cup flour and salt. Make a well in the center and pour in the yeast mixture. 3. Let rest around 10 minutes. 4. Melt a butter in a sauce pan. Add butter to the dough. Mix everything together to form a dough. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. 5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size. CABBAGE FILLING: 6. In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and sauté about 2-3 minutes. 7. Add the salt. Sauté for another 5-7 minutes, or until the cabbage is tender and slightly caramelized. 8. Remove the filling from the heat and let it cool. ASSEMBLE THE PIROZHKI: 9. Line a baking sheet with parchment paper. 10. Punch down the risen dough and divide it into small portions (about the size of a golf ball). 11. Roll each dough portion into a small circle, about 4-5 inches in diameter. 12. Place a spoonful of the cabbage filling in the center of each dough circle. 13. Fold the dough over the filling to create an oval shape and pinch the edges to seal the pirozhki. 14. Place the assembled pirozhki on the prepared baking sheet. Cover the baking sheet with ready pirozhki with a kitchen towel and let to rest about 30-40 min. BAKE: 15. Preheat your oven (gas) to 395°F. 16. Brush the tops of the pirozhki with a beaten 1 egg + 1/4 cold milk for a golden finish (optional). 17. Bake in the preheated oven for 20-23 minutes or until the pirozhki are golden brown. 18. Remove from the oven and let them cool slightly before serving.