Baklava Walnut Honey Layers

In a medium saucepan, combine sugar, water, and honey. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly thickened. Stir in the lemon juice and remove from heat. Let the syrup cool completely to room temperature. This is crucial for crisp Baklava.

In a bowl, combine the finely chopped walnuts, ground cinnamon, and optional ground cloves. Mix well to ensure the spices are evenly distributed throughout the nuts. Set aside.

Preheat your oven to 325F (160C). Melt the unsalted butter. If using regular butter, you can clarify it for a purer taste and less water content. Unwrap the thawed phyllo dough and cover it with a damp cloth to prevent it from drying out while you work. Brush a 9x13 inch baking pan generously with melted butter.

Place about 8-10 sheets of phyllo dough in the buttered pan, brushing each sheet generously with melted butter before adding the next. Spread half of the walnut mixture evenly over the phyllo layers. Add another 8-10 sheets of phyllo, buttering each sheet. Spread the remaining walnut mixture over these layers. Top with the remaining phyllo sheets, buttering each one thoroughly, especially the top layer.

Using a sharp knife, carefully cut the Baklava into diamond shapes or squares. Do not cut all the way through to the bottom of the pan yet, just score the top layers. Bake for 30-35 minutes, or until golden brown and crispy. If the top browns too quickly, cover loosely with foil.

Remove the Baklava from the oven and immediately pour the cooled honey syrup evenly over the hot Baklava. The sizzling sound indicates the syrup is being absorbed properly. Return the Baklava to the oven for another 5-10 minutes if you prefer an extra crispy texture, ensuring the syrup penetrates fully. Once done, remove from oven and let it cool completely in the pan before serving. This allows the syrup to soak in and the layers to set.

Once completely cool, which may take several hours or overnight, use a sharp knife to cut through the scored lines all the way to the bottom. Garnish with finely chopped pistachios before serving. Baklava is best enjoyed at room temperature.