A delightful twist on the classic baklava, this recipe combines layers of flaky pastry with a rich nutty filling and a luscious honey syrup.
Prepare the syrup by combining honey, water, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes. Add lemon juice and let cool.
Cool the syrup completely before pouring over the pastry to maintain its texture.
Mix walnuts, almonds, cinnamon, and cloves in a bowl.
Ensure the nuts are evenly ground for a consistent filling texture.
Brush a baking dish with melted butter. Layer 4 phyllo sheets, brushing each with butter.
Keep the phyllo sheets covered with a damp towel to prevent drying out.
Spread half of the nut mixture over the phyllo layers.
Distribute the nuts evenly for a balanced flavor.
Repeat layering with 4 more phyllo sheets and the remaining nut mixture.
Press gently to compact the layers.
Top with the remaining phyllo sheets, brushing each with butter. Score the top into diamond shapes.
Use a sharp knife to score cleanly through the top layers.
Bake at 325°F for 50-60 minutes until golden brown.
Check the pastry halfway through to ensure even browning.
Pour the cooled syrup over the hot pastry. Let it soak for at least 3 hours before serving.
Allow the syrup to soak in completely for the best flavor.
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