Honey Baklava

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

In a large bowl, combine 2 cups finely chopped walnuts, 1 cup shelled and finely chopped pistachios, 1 cup blanched and finely chopped almonds, 1/4 cup granulated sugar (for nut mixture), 2 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1/4 tsp ground cloves. Mix well and set aside.

In a medium saucepan, combine 1 cup honey, 1 cup granulated sugar (for syrup), 1 cup water, 2 tbsp fresh lemon juice, 1 tsp optional orange blossom water (if using), and 1 cinnamon stick.

Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat, discard cinnamon stick, and let cool completely while preparing the baklava.

Unroll the 1 lb thawed according to package instructions phyllo dough sheets and cover with a damp cloth to prevent it from drying out.

Brush the bottom of the baking dish with 1 1/2 cups melted unsalted butter.

Layer 10 sheets of phyllo in the baking dish, brushing each sheet with butter before adding the next.

Sprinkle 1/3 of the nut mixture evenly over the phyllo layers.

Layer 5 more sheets of phyllo, brushing each with butter, then add another 1/3 of the nut mixture.

Repeat with 5 more buttered phyllo sheets and the remaining nut mixture.

Top with the remaining phyllo sheets (about 10), brushing each with butter, including the top sheet.

Using a sharp knife, cut the unbaked baklava into diamond or square shapes, cutting all the way to the bottom of the dish.

Bake in the preheated oven for 45-50 minutes, until golden brown and crisp.

Remove from oven and immediately pour the cooled syrup evenly over the hot baklava.

Let the baklava cool completely, uncovered, at room temperature for at least 4-6 hours or overnight to allow it to absorb the syrup.

Store at room temperature in an airtight container for up to 2 weeks.