Make Syrup First

• Combine water, sugar, lemon zest and ½ cinnamon stick (optional) in a saucepan and bring to a boil, stirring often to dissolve sugar. Let stand for about 5 minutes, then stir in lemon juice and honey. Let cool completely.
• Pulse nuts in a food processor until finely chopped, then transfer to a bowl and toss with cinnamon, sugar, cloves and salt. Set aside.
• Unroll one sleeve of phyllo dough very carefully, then cut it in half so that you have two stacks for phyllo measuring about 9x7 each. Cover stacks with a damp cloth (or dampened paper towels) to keep them from drying out.
• Brush butter generously over the bottom of an 8-inch square baking dish. Carefully peel away one sheet of phyllo and lay it over the butter. Brush with more butter and repeat the process with 7 more sheets of phyllo.
• Spread about half cup of the nut mixture evenly of the phyllo and repeat layering and buttering with 6 more phyllo sheets. Add a second layer of nuts and once again layer on 6 sheets. Add the final layer of nuts, then layer on 8 to 10 sheets.
• After you've added your top layer of phyllo, use the palm of your hands to carefully work out any excess air. Brush more butter over the top. Using a large knife, score the baklava into diamonds by making diagonal cuts.
• At this point you can bake the baklava right away or you can chill it for an hour or so to allow the butter to set. This step is supposed to make the layers flakier, and it also gives you time to go do something if you are tired of dealing with Baklava.
• When ready to bake, preheat the oven to 300 degrees F and bake the Baklava at 300 degrees for about 1 ½ hours.
• Carefully pour the syrup over the Baklava, focusing on the cracks. That is, drizzle it over the areas where you scored. Pour the last 2 tablespoons all over the top. Let cool for 3 hours, then cover with foil and let stand for 8 hours before serving.