Baklava Walnut Honey Layers

In a medium saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until slightly thickened. Remove from heat and let cool completely. This cooling is crucial for a crispy baklava.

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

Preheat your oven to 325F (160C). Lightly grease a 9x13 inch baking pan. Unroll the phyllo dough and keep it covered with a damp cloth to prevent drying. Place 8-10 sheets of phyllo dough in the bottom of the pan, brushing each sheet generously with melted butter before adding the next. Ensure the butter covers the entire surface.

Sprinkle about one-quarter of the walnut mixture evenly over the buttered phyllo layers. Top with 2-3 sheets of phyllo, brushing each with melted butter. Repeat this process, alternating walnut mixture and buttered phyllo sheets, until all the walnuts are used. Finish with 8-10 sheets of buttered phyllo on top.

Using a sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom. Be gentle to avoid tearing the delicate phyllo. Pour any remaining melted butter evenly over the top. Bake for 30-35 minutes, or until golden brown and crispy.

Immediately after removing the baklava from the oven, slowly and evenly pour the cooled syrup over the hot baklava. The sizzling sound indicates the syrup is being absorbed. Let the baklava cool completely at room temperature for at least 4-6 hours, or preferably overnight, before serving. This allows the syrup to fully penetrate and the layers to crisp up.