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1.
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To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes.
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Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer).
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Discard the cinnamon sticks and whole cloves.
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Let cool.
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2.
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To make the filling: Combine all the filling ingredients.
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3.
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Preheat the oven to 350 degrees.
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Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
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4.
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Place a sheet of phyllo in the prepared pan and lightly brush with butter.
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Repeat with 7 more sheets.
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Spread with half of the filling.
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Top with 8 more sheets, brushing each with butter.
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Use any torn sheets in the middle layer.
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Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter.
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Trim any overhanging edges.
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5.
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Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry.
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Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
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6.
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Just before baking, lightly sprinkle the top of the pastry with cold water.
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This inhibits the pastry from curling.
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Bake for 20 minutes.
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Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
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7.
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Cut through the scored lines.
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Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours.
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Cover and store at room temperature for up to 1 week.
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If the baklava dries out while being stored, drizzle with a little additional hot syrup.
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Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
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Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
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For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon.
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Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.
