Preparation Steps

• Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
• In a medium bowl, combine chopped walnuts, pistachios, 0.5 cup granulated sugar, cinnamon, and cloves. Mix well.
  3 cups walnuts
• Unroll the phyllo dough and carefully remove one sheet at a time, keeping the remaining dough covered with a damp towel to prevent drying out. Brush one sheet of phyllo dough with melted butter and place it in the prepared baking dish. Repeat this process, layering about 8-10 sheets of phyllo dough, brushing each with butter.
  3 cups walnuts
• Spread the nut mixture evenly over the phyllo layers.
• Layer another 8-10 sheets of phyllo dough over the nut mixture, brushing each sheet with melted butter as before.
  3 cups walnuts
• Using a sharp knife, cut the baklava into diamond or square shapes. Do not cut all the way through to the bottom.
• Bake for 20-25 minutes, or until the top layer of phyllo is golden brown and crisp.
• While the baklava is baking, prepare the syrup. In a saucepan, combine 2 cups granulated sugar, water, and honey. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3 cups walnuts
• Remove from heat and stir in the lemon juice, rose water (if using), and orange blossom water (if using). Let the syrup cool slightly.
  3 cups walnuts
• Pour the warm syrup evenly over the hot, freshly baked baklava. You should hear a sizzling sound.
• Let the baklava cool completely at room temperature for at least 4-6 hours, or preferably overnight, to allow the syrup to absorb.
• Once cooled, carefully cut through the scored lines to separate the pieces. Serve.