Baklava Walnut Honey Layers

In a medium saucepan, combine granulated sugar, water, and honey. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in the lemon juice and remove from heat. Let the syrup cool completely while you prepare the baklava.

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

Thaw the phyllo dough according to package directions, ideally overnight in the refrigerator, then at room temperature for an hour before use. Melt the unsalted butter and clarify it if desired by skimming off the foam. Keep the phyllo covered with a damp cloth to prevent it from drying out as you work.

Lightly grease a 9x13 inch baking pan. Lay one sheet of phyllo dough in the pan, brush generously with melted butter. Repeat this process with 8-10 more phyllo sheets, buttering each layer. Spread half of the walnut mixture evenly over the buttered phyllo layers.

Place another 8-10 sheets of phyllo dough on top of the walnut mixture, buttering each sheet as before. Spread the remaining half of the walnut mixture over these layers. Top with the remaining phyllo sheets, buttering each one thoroughly. Ensure the top layer is well-buttered.

Using a sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. Bake in a preheated oven at 325F (160C) 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 honey syrup over the entire surface. You will hear a sizzling sound as the syrup is absorbed.

Allow the baklava to cool completely at room temperature for several hours, or preferably overnight, to allow the syrup to fully soak in and the layers to set. Serve at room temperature, garnished with additional chopped pistachios if desired.