### Walnut Baklava Recipe
**Ingredients:**
**For the Syrup:**
– 1 1/2 cups sugar
– 1 1/2 cups water
– 1 cup honey
– 1 tablespoon lemon juice
– 1 cinnamon stick
– 4-5 whole cloves
**For the Baklava:**
– 1 package of phyllo dough (16 oz), thawed
– 2 cups walnuts, finely chopped
– 1 teaspoon ground cinnamon
– 1 teaspoon ground nutmeg
– 1 cup unsalted butter, melted
**Instructions:**
1. **Prepare the Syrup:**
1. In a medium saucepan, combine the sugar, water, honey, lemon juice, cinnamon stick, and cloves.
2. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes.
3. Remove from heat and let it cool. Discard the cinnamon stick and cloves.
2. **Prepare the Baklava:**
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the chopped walnuts with the ground cinnamon and nutmeg.
3. Brush a 9×13 inch baking dish with some of the melted butter.
4. Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.
5. Sprinkle about 3 tablespoons of the walnut mixture evenly over the top layer of phyllo.
6. Add 4 more sheets of phyllo, brushing each with butter, then sprinkle with more of the walnut mixture.
7. Repeat this process, layering 4 sheets of phyllo and sprinkling with the walnut mixture, until all the walnuts are used.
8. Finish with a final layer of 8 sheets of phyllo, brushing each sheet with butter, including the top layer.
3. **Cut and Bake:**
1. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way to the bottom of the pan.
2. Bake in the preheated oven for about 50 minutes, or until the baklava is golden brown and crisp.
4. **Add the Syrup:**
1. Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava.
2. Allow the baklava to cool completely, uncovered, for several hours or overnight. This helps the syrup to soak in and the baklava to set.
5. **Serve:**
1. Once completely cool and set, serve the baklava pieces and enjoy!
**Tips:**
– Make sure to keep the phyllo dough covered with a damp cloth while working to prevent it from drying out.
– You can store baklava at room temperature for up to 1 week, or in the refrigerator for longer freshness.
