Baklava Walnut Honey Layers

Combine water, sugar, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in orange blossom water, if using. Let it cool completely.

Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely chopped walnuts, 1/2 cup granulated sugar, cinnamon, and cloves (if using). Mix well.

Unwrap the thawed phyllo dough and keep it covered with a damp cloth to prevent drying. Melt the butter. Generously grease a 9x13 inch baking pan with some melted butter.

Place a single sheet of phyllo dough in the prepared pan, brushing lightly with melted butter. Repeat this for 8-10 layers, ensuring each sheet is buttered. This forms the sturdy base.

Sprinkle about 1/4 of the walnut mixture evenly over the buttered phyllo base. Place another 5-6 sheets of phyllo on top, brushing each with butter. Add another layer of walnuts. Repeat this process until all walnuts are used, ending with 8-10 buttered phyllo sheets on top.

Carefully cut the baklava into diamond or square shapes using a sharp knife, going all the way through the layers. Pour any remaining melted butter evenly over the top. Bake for 30-35 minutes, or until golden brown and crispy.

Immediately after removing the hot baklava from the oven, slowly and evenly pour the cooled syrup over the entire surface. The hot baklava will absorb the cold syrup, creating that signature sweetness.

Let the baklava cool completely at room temperature for several hours, or preferably overnight, to allow the syrup to fully soak in and set. Garnish with chopped pistachios before serving for an extra touch of color and crunch.