Baklava Walnut Honey Layers

In a medium saucepan, combine 1 cup water, 1 cup granulated sugar, and 1/2 cup 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 optional orange blossom or rose water. Remove from heat and let the syrup cool completely while you prepare the baklava.

In a bowl, combine the finely chopped walnuts, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Mix well until all ingredients are evenly distributed. This fragrant blend will be the heart of your baklava.

Preheat your oven to 325°F (160°C). Melt 1 cup of unsalted butter. Keep the phyllo dough covered with a damp cloth to prevent it from drying out as you work. Lightly brush a 9x13 inch baking pan with some of the melted butter.

Place two sheets of phyllo dough in the bottom of the buttered baking pan, brushing each sheet generously with melted butter. Repeat this process, layering two sheets at a time and buttering them, until you have 8-10 layers of phyllo. Spread half of the walnut mixture evenly over these buttered phyllo layers.

Place another 6-8 sheets of phyllo on top of the walnut layer, again brushing each pair of sheets with butter. Spread the remaining half of the walnut mixture over these layers. Top with the remaining phyllo sheets, buttering every two sheets until all phyllo is used. 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 the preheated oven for 30-35 minutes, or until the top is golden brown and crispy. The cooking time may vary slightly depending on your oven.

Immediately after removing the hot baklava from the oven, slowly and evenly pour the cooled honey syrup over the entire surface. The hot baklava will absorb the cool syrup, creating a wonderful crackle. Let the baklava cool completely at room temperature for several hours or overnight before serving, allowing the syrup to fully penetrate and the layers to crisp up.