Classic Turkish Walnut Baklava

Combine the granulated sugar, water, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer gently for 10 minutes. Remove from heat and allow the syrup to cool completely.

In a food processor, pulse the walnuts, ground cinnamon, and ground cloves until coarsely chopped. Avoid over-processing to a powder, as you want a distinct, crunchy texture.

Preheat your oven to 175°C/350°F. Brush the bottom and sides of a 9x13 inch baking pan generously with some of the melted butter.

Unroll the filo dough and cover it with a slightly damp towel to prevent drying. Lay one sheet of filo into the prepared baking pan and brush it lightly but thoroughly with melted butter. Repeat this process until you have a base of 10 buttered sheets.

Spread exactly half of the spiced walnut mixture evenly over the buttered filo base. Layer 5 more sheets of filo over the nuts, brushing each individual sheet with butter.

Distribute the remaining spiced walnut mixture evenly over the pastry. Top with the remaining filo sheets (about 10 to 15 sheets), continuing to brush every single layer with melted butter. Ensure the final top sheet is brushed smoothly.

Using a very sharp knife, cut through all the layers of the assembled unbaked pastry, slicing it lengthwise into strips, then diagonally to create classic diamond shapes.

Bake in the preheated oven at 175°C/350°F for 45 to 50 minutes, or until the top is deeply golden brown and the edges appear crisp.

Remove the hot baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry. You should hear a distinct sizzling sound as the pastry absorbs the liquid.

Allow the baklava to rest uncovered at room temperature for at least 4 hours, allowing the syrup to fully permeate the layers and set before serving.