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1
To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves and cardamom in a medium saucepan.
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2
Cook over medium heat, stirring occasionally with a wooden spoon, until the sugar has dissolved.
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3
Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes.
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4
Remove the cinnamon sticks and lemon zest and set syrup aside to cool.
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5
Using a Chef's knife, finely chop the nuts.
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6
(Alternatively, if you have a food processor, pulse the nuts until finely chopped.)
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7
In a medium mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.
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8
Melt the butter over low heat in a small saucepan.
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9
Using a pastry brush, lightly coat a 13 by 9-inch or 15 by 10-inch baking dish with some of the melted butter.
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10
Open the package of thawed phyllo and lay the thin sheets on a clean work surface.
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11
Measure the phyllo sheets; if the type you have purchased measures approximately the same size as the baking dish you are using, then proceed from here.
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12
If they are larger than your baking dish, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish.
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13
Discard any scraps.
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14
Cover the sheets with a piece of plastic wrap and a lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered.
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15
Position rack in center of oven and preheat the oven to 350 degrees F.
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16
Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter.
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17
Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers.
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18
Measure about 3/4 cup of the nut mixture and spread the nut mixture evenly over the buttered phyllo sheets.
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19
Repeat with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture.
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20
Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture.
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21
Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.
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22
Use a sharp knife to make 4 cuts lengthwise through the layered phyllo at 1 1/2 inch intervals.
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23
(You should end up with 5 lengthwise strips 1 1/2 inches wide.)
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24
Now use your knife to cut diagonally across the strips at 1 1/2-inch intervals to form diamond shapes.
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25
You should end up with approximately 36 diamond-shaped pieces of baklava in the baking dish.
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26
Bake the baklava until golden brown, about 40 minutes.
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27
Using oven mitts or pot holders, remove the baklava from the oven and set aside on a wire rack to cool for 5 minutes.
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28
Using a ladle or small measuring cup, slowly drizzle the cooled syrup over the warm baklava.
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29
Allow to stand several hours before serving.
