Syrup: Stir the sugar, honey, water, lemon juice, cinnamon sticks, and cloves 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 and whole cloves. Let cool. Filling: Combine all the filling ingredients.

Preheat the oven to 350 degrees.
Grease a 12 x 9 inch or 13 x 9 inch baking pan
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.

Cut 6 equal lengthwise strips through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes. Lightly sprinkle the top of the pastry with cold water. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.

Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and cool for 4 hours.

Ingredients for Baklava

Syrup:
2 cups sugar
1 cup honey
1 1/2 cups water
2 Tablespoons lemon juice
2 Tablespoons light corn syrup (optional)
2 (3-inch) sticks cinnamon (optional)
4 to 6 whole cloves
1/2 teaspoon ground cardamom

Filling:
1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)
1/4 cup sugar
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves

1 pound (about 24 sheets) phyllo dough

1 cup (2 sticks) melted butter

Baklava recipes have plenty of variations and is a favorite of many Mediterrianian and Middle Eastern countries.

You'll find that Baklava is very sweet and eaten in small amounts. It goes well with either a strong tea or coffee.