In a medium saucepan, combine 1 cup of sugar, 1 cup of water, ½ cup of honey, 2 tablespoons of lemon juice, and the cinnamon stick. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it cool.
Thaw the phyllo dough in the refrigerator overnight before use. Once ready, preheat your oven to 350°F (175°C). Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
Brush the bottom and sides of your baking dish with melted butter. Lay down the first sheet of phyllo dough and brush it with more melted butter. Repeat this process, layering 8-10 sheets, each brushed with butter.
In a mixing bowl, combine the chopped pistachios, 1 cup of sugar, 1 teaspoon of cinnamon, and ½ teaspoon of cloves. Spread a thin layer of the pistachio mixture evenly over the phyllo layers.
Add more layers of phyllo dough, brushing each sheet with melted butter. After every few layers, add a layer of the pistachio mixture until you’ve used all the filling and phyllo dough. Finish with a top layer of phyllo, brushing the final sheet generously with butter.
Using a sharp knife, carefully cut the baklava into diamond or square shapes. This will allow the syrup to soak in later.
Place the baklava in the preheated oven and bake for about 45-50 minutes or until golden brown and crisp.
Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup over the hot baklava. Allow it to soak in for several hours or overnight for the best flavor.
If desired, sprinkle finely ground pistachios on top for garnish. Serve at room temperature and enjoy the layers of flaky goodness!
