Baklava Walnut Honey Layers

In a medium saucepan, combine 2 cups granulated sugar, 1 1/2 cups water, and 1/2 cup honey. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until slightly thickened. Remove from heat, stir in 1 tablespoon lemon juice and 1 teaspoon orange blossom water if using. Let the syrup cool completely to room temperature.

In a bowl, combine 3 cups finely chopped walnuts, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves if using. Mix well until all ingredients are evenly distributed. Set aside.

Preheat your oven to 325°F (160°C). Brush a 9x13 inch baking pan generously with melted unsalted butter. Keep the phyllo dough covered with a damp cloth to prevent it from drying out while you work.

Place one sheet of phyllo dough into the buttered pan, gently pressing it to fit. Brush the top surface lightly with melted butter. Repeat this process with 8-10 more phyllo sheets, buttering each layer. Ensure butter covers the entire surface.

Evenly spread half of the walnut mixture over the buttered phyllo layers. Cover the walnuts with 5-6 more sheets of phyllo, buttering each sheet as before. Spread the remaining walnut mixture over these layers. Top with another 5-6 buttered phyllo sheets.

Complete the baklava by adding the remaining 8-10 phyllo sheets, buttering each one thoroughly. Once all layers are stacked, generously butter the very top layer. 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 the baklava in the preheated oven for 30-35 minutes, or until it is golden brown and puffed up. Keep an eye on it to prevent burning. The aroma will fill your kitchen!

Immediately after removing the hot baklava from the oven, slowly and evenly pour the completely cooled honey syrup over the entire surface. You will hear a satisfying sizzle. The hot baklava will absorb the cool syrup.

Allow the baklava to cool completely at room temperature for at least 4-6 hours, or preferably overnight, to allow the syrup to fully penetrate and set. Garnish with chopped pistachios before serving. This patience will be rewarded!