Baklava Walnut Honey Layers

Combine 2 cups sugar, 1 cup water, and 1/2 cup honey in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in lemon juice and optional orange blossom water. Remove from heat and let cool completely. This is crucial for crisp baklava.

In a medium bowl, combine the finely chopped walnuts, 1/2 cup granulated sugar, and ground cinnamon. Mix well to ensure the walnuts are evenly coated. Set aside.

Preheat your oven to 350F (175C). Lightly butter a 9x13 inch baking pan. Make sure your phyllo dough is thawed according to package instructions and kept covered with a damp cloth to prevent drying.

Lay one sheet of phyllo dough in the prepared pan. Brush lightly with melted butter. Repeat this process for 8-10 layers, buttering each sheet individually. This forms the sturdy base of your baklava.

Sprinkle about one-third of the walnut mixture evenly over the buttered phyllo base. Place 4-5 more sheets of phyllo dough on top of the walnuts, buttering each layer. Add another third of the walnut mixture. Repeat with another 4-5 buttered phyllo sheets and the remaining walnuts. Finish with 8-10 more buttered phyllo sheets on top, buttering the very top layer generously.

Using a sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom. Do not skip this step before baking. Bake for 30-35 minutes, or until golden brown and crisp.

Immediately after removing the hot baklava from the oven, slowly and evenly pour the cooled syrup over the entire surface. The baklava will sizzle and absorb the syrup. Let the baklava cool completely for several hours, or preferably overnight, to allow the syrup to fully penetrate and set. Serve at room temperature.