Enjoy this delicious treat. Impress your family and friends!
2 cups sugar
1 cup honey
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons light corn syrup
2 cinnamon sticks
1/2 teaspoon ground cardamom (can use cloves if you don't have cardamom)
1 pound walnuts, finely chopped (about 4 cups)
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pound (about 24 sheets) phyllo dough
1 cup melted butter
1. To make the syrup: Stir the sugar, water, lemon juice, corn syrup, cinnamon sticks and cardamom over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes. Discard the cinnamon sticks. Let cool.
2. To make the filling: Combine all the filling ingredients.
4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.