Baklava

Preheat oven to 350°F. Combine chopped walnuts with cinnamon and ground cloves in a bowl; set aside.

Brush the bottom of a 9x13 baking pan with melted butter.

Layer 4 sheets of phyllo dough in the pan, brushing each sheet lightly with melted butter as you lay it down.

Spread one-quarter of the walnut mixture evenly over the phyllo.

Layer 4 more phyllo sheets over the nuts, brushing each with butter.

Repeat layers: nuts, 4 phyllo sheets with butter between, nuts, and 4 final phyllo sheets with butter. Top layer should be 4 sheets of phyllo.

Brush the top phyllo layer generously with remaining melted butter.

Using a sharp knife, cut the baklava into 24 diamond or square pieces, cutting all the way through to the bottom.

Bake for 30–35 minutes until the top is golden brown and crisp.

While baklava bakes, combine sugar, honey, water, lemon juice, cinnamon, and cloves in a saucepan. Bring to a simmer over medium heat and stir until sugar dissolves. Simmer for 5 minutes, then remove from heat.

Remove baklava from oven. Pour the hot syrup evenly over the hot baklava, allowing it to soak into the pieces.

Let baklava cool to room temperature before serving. Syrup will continue to absorb as it cools.