Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with some of the melted butter to prevent the baklava from sticking.

Step 2: Prepare the Nut Filling

In a medium-sized bowl, combine the chopped walnuts, chopped pistachios, 1/4 cup sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves (if using). Stir until the mixture is evenly coated with the spices. This nut filling will add a delicious, crunchy texture to the baklava.

Step 3: Layer the Phyllo Dough

Carefully unroll the thawed phyllo dough. Place one sheet of phyllo in the prepared baking dish and brush it generously with melted butter. Repeat this process, layering and buttering each sheet until you have about 8-10 sheets stacked.

Step 4: Add the Nut Filling

After layering the initial phyllo sheets, evenly sprinkle a handful of the nut mixture over the buttered phyllo. Then, add another layer of about 5 phyllo sheets, brushing each with butter. Repeat the process—layering nuts and buttered phyllo—until all the nut filling is used. Make sure to end with 8-10 buttered phyllo sheets on top.

Step 5: Cut the Baklava

Before baking, use a sharp knife to cut the unbaked baklava into diamond or square shapes. Make sure to cut all the way through to the bottom of the pan, which will make it easier to serve later.

Step 6: Bake

Place the baklava in the preheated oven and bake for 45-50 minutes, or until the phyllo layers are crisp and golden brown.

Step 7: Make the Syrup

While the baklava is baking, prepare the syrup. In a medium saucepan, combine 1 cup of water, 1 cup of sugar, 1/2 cup of honey, 1 tablespoon of lemon juice, 1 cinnamon stick, and 2-3 whole cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is fully dissolved. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and stir in 1 teaspoon of vanilla extract (if using). Let the syrup cool slightly.

Step 8: Add the Syrup to the Baklava

Once the baklava is golden and crispy, remove it from the oven. Immediately pour the warm syrup evenly over the baklava, making sure to cover all the pieces. Let the baklava sit at room temperature for at least 4-6 hours, or overnight, to allow the syrup to fully absorb and soak through all the layers.

Step 9: Serve

Once the baklava has fully absorbed the syrup, it’s ready to serve! Transfer the pieces to a serving platter and garnish with a few extra chopped pistachios if desired. This baklava is rich, sweet, and absolutely irresistible.