Crispy Baklava with Walnuts

Method

1. Preheat the oven to 300°F (fan-forced). Butter a rectangular baking dish, about 25x32 cm.
2. In a food processor, combine the walnuts, breadcrumbs, cinnamon, and ground cloves. Pulse until the walnuts are finely chopped and everything is well mixed.
3. Lay the phyllo sheets on a work surface and cut them to fit the dish. Set aside the trimmings.
4. Place half of the phyllo sheets in the buttered dish, one by one, brushing each with melted butter. Spread the walnut mixture evenly over the phyllo.
5. Cover with the remaining phyllo sheets, brushing each with butter. Use the trimmings for the top layers if needed.
6. Using a sharp knife, score the baklava into diamond-shaped pieces, cutting through the top layers but not all the way to the bottom.
7. Pour the remaining melted butter slowly and evenly over the baklava, using a spoon or brush to spread it to the edges.
8. Place the dish on the upper rack of the oven and bake for 2 hours, until the baklava is golden and crispy.
9. While the baklava is baking, prepare the syrup. In a saucepan over high heat, combine the sugar, water, cinnamon stick, honey, and the juice of the lemon. Bring to a boil, stirring until the sugar dissolves. Remove from heat and discard the cinnamon stick.
10. As soon as the baklava comes out of the oven, slowly pour the hot syrup over the hot baklava, a little at a time, so it absorbs without making the phyllo soggy.
11. Let the baklava cool completely at room temperature, allowing it to absorb all the syrup.
12. Cut along the scored lines to separate the pieces and serve.