Honey Walnut Baklava

Instructions

1. Prepare the nut mixture
   In a food processor, pulse the walnuts until finely chopped but not powdery. Transfer to a bowl and mix with cinnamon, cloves, and cardamom. Set aside.
2. Prepare the baking dish
   Preheat oven to 325°F (165°C). Brush a 9x13 inch (23x33 cm) baking dish with melted butter. Carefully unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
3. Layer the phyllo and nuts
   Place a sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat this process with 7 more sheets, brushing each with butter. Sprinkle 1/3 of the walnut mixture evenly over the phyllo. Add 2 buttered phyllo sheets, then another 1/3 of nuts. Repeat with 2 more buttered sheets and the final 1/3 of nuts. Top with 8-10 sheets of phyllo, each brushed with butter.
4. Cut and bake the baklava
   Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way to the bottom. Pour any remaining butter over the top. Bake for 45-50 minutes, until the top is golden brown and crisp.
5. Make the honey syrup
   While the baklava is baking, combine sugar, honey, water, lemon juice, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Remove the cinnamon stick and lemon peel.
6. Pour the syrup over the baklava
   When the baklava comes out of the oven, immediately pour the warm syrup evenly over the hot pastry. You should hear it sizzle. Let the baklava cool completely, uncovered, for at least 4-6 hours or overnight to allow it to absorb the syrup.