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1
Combine sugar, water, honey, cinnamon and lemon juice in a saucepan, and bring to a boil.
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2
Reduce to medium heat and simmer uncovered for 10 minutes.
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3
Remove from heat and leave at room temperature until mixture has cooled. (You can also prepare and refrigerate the syrup a couple days prior).
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4
Baklava
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5
Thaw phyllo dough overnight or per manufacturer instructions.
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6
After thawing, roll out the dough and cut sheets in half if needed to fit pan. (Cover exposed dough with clean damp kitchen towel to avoid the sheets drying out).
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7
Grease a 9x13 inch pan and preheat oven to 350u00b0F.
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8
Finely chop or process the nuts with their skins. Feel free to use your own ratio of walnuts to almonds and pistachios and generously add more walnuts.
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9
Combine the nuts with sugar, cinnamon, nutmeg cardamom, and cloves.
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10
Place a sheet of phyllo into the pan. Using a pastry brush generously paint the sheet with melted butter. Repeat this 8 times to create the bottom layer of phyllo.
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11
On the ninth buttered sheet of phyllo spread about a cup of the nut mixture evenly over it. Cover with two more sheets of phyllo, brushing each one individually.
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12
Repeat the layering until the mixture is used up (3-4 more times).
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13
The top layer of phyllo dough should be 8-10 sheets. Butter the top sheet.
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14
Cut into 24 equal diamond shapes using a sharp knife.
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15
Bake 30-40 minutes until a crisp golden brown.
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16
Immediately after the baklava is removed from the oven spoon the cool syrup over the entire pan and let stand at room temperature for about 5 hours.
