Baklava Walnut Honey Layers

Combine 1 cup water, 1 cup granulated sugar, and 1/2 cup honey in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat, stir in lemon juice, and let cool completely to room temperature. This is crucial for crisp baklava.

In a medium bowl, combine the finely chopped walnuts, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Mix well to ensure the nuts are evenly coated with sugar and spice. Set aside.

Preheat your oven to 325F (160C). Melt 1 cup of unsalted butter. Generously brush a 9x13 inch baking pan with some of the melted butter. Unroll the phyllo dough and keep it covered with a damp cloth to prevent it from drying out. Work quickly with the phyllo.

Place one sheet of phyllo dough into the prepared baking pan, gently pressing it down. Brush lightly with melted butter. Repeat this process for 8-10 layers, ensuring each sheet is buttered. This forms the base of your baklava.

Sprinkle about one-third of the walnut mixture evenly over the buttered phyllo layers. Place another 2-3 sheets of phyllo on top, buttering each sheet. Repeat this two more times with the remaining walnut mixture and phyllo sheets, ensuring the final layer of walnuts is covered by 8-10 buttered phyllo sheets.

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 layers. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy. The edges should be deep golden.

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 satisfying sizzle. Let the baklava cool completely at room temperature for several hours, or preferably overnight, to allow the syrup to fully absorb and the layers to become perfectly crisp.