Instructions Combine sugar, honey, water, half of the lemon and cloves in a small saucepan. Bring ingredients to a boil, reduce heat to a low boil and simmer for approximately 20 minutes, until the syrup is thickened slightly and the bubbles get larger, approximately 1/3rd of an inch in circumference. Remove syrup from heat, remove and discard the cloves and half lemon. Squeeze the other half of the lemon into the syrup, being careful to avoid getting lemon seeds into the syrup.Place walnuts, cinnamon and sugar in the food processor fitted with a metal blade and chop finely. Alternatively purchase chopped walnuts and stir in sugar and cinnamon.Layer the phyllo dough, 2 sheets at a time, in a buttered 9 x 13 rectangular baking dish, brushing with melted butter between each 2-sheet layer, until 10 sheets have been used. Refer to layer phyllo dough video above. Spread 1/3 walnut filling evenly over phyllo layers. Repeat this process utilizing all the walnut filling and phyllo dough, your final layer should be phyllo dough. Make sure to brush the top of the baklava with butter before slicing.With a serrated knife, cut the baklava into 32 individual pieces and bake at 325 for 1 hour until golden brown.After removing baklava from the oven, pour cooled syrup evenly over the surface. I personally think baklava is best the next day but you should at least allow the syrup to soak in and baklava to cool before serving. Cover with plastic wrap and store at room temperature.