FOR THE SYRUP:

1. Combine water, sugar, honey, lemon juice & cinnamon stick in a saucepan and cook over medium heat, stirring occasionally until simmering. Simmer for 5 minutes, turn off heat and leave syrup to cool completely.

FOR THE BAKLAVA:

1. Pre-heat your oven to 325°F
2. Butter a 9×13 baking dish with a pastry brush and some of your clarified butter.
3. Start your layers by adding 1 sheet of fillo dough into the baking dish, gently smooth it with your hands & using a pastry brush, butter the fillo sheet thoroughly. Continue this process until you have 14 layers.
4. Use a large spoon to evenly distribute 1/2 of the nut filling on top of your fillo layers, using the back of the spoon to smooth out the nut filling.
5. Add 6 layers of buttered fillo over the top of the first layer of nut filling.
6. Evenly distribute the remaining nut filling over the center layer of fillo.
7. Add the final 14 layers of fillo over the 2nd layer of nut filling.
8. Score the top layer of buttered fillo dough with a sharp knife. I typically score into diamond shapes or squares, but you can choose whichever shape you like! You can use a ruler if you want your slices to be very precise.
9. Bake scored baklava in the oven for 1 hour to 1 hour & 15 minutes until nice and golden in color.
10. Once you have removed the baklava from the oven, use a large spoon to slowly pour the cooled syrup over the baklava, making sure to evenly distribute the syrup nice over every area of the baklava.
11. Cool baklava completely at room temperature. Cut through all of the layers with a sharp knife before removing individual slices of baklava. Enjoy!