Baklava Walnut Honey Layers

In a medium bowl, combine the finely chopped walnuts, 1/4 cup granulated sugar, ground cinnamon, and ground cloves (if using). Mix well to ensure the ingredients are evenly distributed. Set aside.

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat, stir in the honey and lemon juice. Let the syrup cool completely to room temperature. This is crucial for crispy baklava.

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with some of the melted butter. Unroll the phyllo dough carefully. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out as you work.

Place two sheets of phyllo dough in the bottom of the prepared pan, brushing generously with melted butter. Repeat this process with another two sheets of phyllo and butter. Continue adding layers, two sheets at a time, brushing with butter, until you have about 8-10 buttered phyllo layers for the base. Spread about one-third of the walnut mixture evenly over the phyllo.

Cover the walnuts with two more buttered phyllo sheets. Spread another third of the walnut mixture. Repeat with two more buttered phyllo sheets, then the remaining walnut mixture. Finish by layering the remaining phyllo sheets on top, two at a time, brushing each pair generously with melted butter. Ensure the top layer is well buttered.

Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. This step is easier before baking. Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy.

Immediately after removing the baklava from the oven, slowly and evenly pour the cooled honey syrup over the hot baklava. You will hear a satisfying sizzle. The hot baklava will absorb the cold syrup, ensuring crispy layers. Let the baklava sit at room temperature for at least 4-6 hours, or preferably overnight, to allow the syrup to fully absorb.

Once the baklava has fully absorbed the syrup and cooled, garnish with chopped pistachios if desired. Serve at room temperature and enjoy this delightful Middle Eastern treat.