Greek Baklava

Combine sugar, water, honey, lemon juice, and orange peel (if using) in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld. Remove from heat, discard orange peel, and let the syrup cool completely to room temperature. This is crucial for proper absorption.

In a medium bowl, combine the finely chopped walnuts, ground cinnamon, and ground cloves (if using). Stir well to ensure the spices are evenly distributed. Preheat your oven to 325°F (160°C). Lightly grease a 9x13-inch (23x33 cm) baking pan with some of the melted butter.

Carefully unroll the thawed phyllo dough. Keep the unused phyllo covered with a lightly damp cloth to prevent it from drying out. Place one sheet of phyllo into the prepared baking pan, gently pressing it to fit. Brush generously with melted butter. Repeat this process, layering about 8-10 sheets of phyllo, brushing each layer with butter. Ensure edges are well-buttered.

Sprinkle about one-third of the nut mixture evenly over the buttered phyllo layers. Gently spread it to cover the entire surface.

Place another 5-6 sheets of phyllo over the nuts, brushing each sheet generously with melted butter. Sprinkle another third of the nut mixture over these layers. Repeat with another 5-6 buttered phyllo sheets, then sprinkle the remaining nut mixture.

Finish assembling the baklava by layering the remaining phyllo sheets on top, brushing each sheet thoroughly with melted butter. Ensure the very top layer is well-coated with butter for a beautiful golden finish. Trim any excess phyllo hanging over the edges.

Using a very sharp knife, carefully cut the baklava into diamond shapes. First, make long, straight cuts lengthwise, then make diagonal cuts across to create the diamond pattern. Cut all the way through the layers to the bottom of the pan. This step is crucial for the syrup to penetrate evenly.

Place the pan in the preheated oven and bake for 50-60 minutes, or until the baklava is deeply golden brown and crisp. If the top browns too quickly, you can loosely tent it with foil.

Immediately upon removing the hot baklava from the oven, slowly and evenly pour the completely cooled syrup over the entire surface. You will hear a sizzling sound as the syrup is absorbed. Ensure all cuts are covered with syrup.

Allow the baklava to cool completely and rest for at least 4-6 hours, or preferably overnight, at room temperature. This allows the syrup to fully soak into the layers and for the flavors to develop. Serve at room temperature.