To begin, preheat your oven to 180°C (fan 160°C). Lightly grease a 20x20cm baking dish with butter. This prevents sticking and helps the pastry crisp evenly. Prepare your nut filling next.

In a medium bowl, mix the finely ground walnuts with cinnamon (if using). Stir well to distribute the spice evenly. Set this mixture aside and move on to assembling the pastry layers.

Place one sheet of filo in the baking dish, brush lightly with melted butter. Repeat this with six sheets, brushing each layer generously. Cover unused filo with a damp cloth to prevent drying. Transition to adding the walnut mixture.

Spread half of the walnut mixture evenly over the layered filo. Press gently with your palm or spatula to compact slightly. Move to layering more filo.

Add another four to five sheets of filo, brushing each with butter. Spread the remaining walnut mixture over the top. Press down again and continue to the final filo layers.

Top with the final layer of filo (about 2–3 sheets), each brushed with butter. Using a sharp knife, cut the baklava into diamond or square shapes before baking. This allows the syrup to soak in properly later. Proceed to baking.

Bake on the middle rack for 35–40 minutes or until golden brown and crisp on top. Rotate the tray once during baking for even colour. While it bakes, prepare the syrup.

Combine sugar, water, lemon juice, and cloves in a saucepan. Bring to a boil, then simmer for 10–12 minutes until slightly thickened. Remove the cloves and allow the syrup to cool slightly. Move to final assembly.

Once the baklava is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot pastry. The sizzling sound means it is absorbing properly. Allow it to rest uncovered.

Let the baklava sit at room temperature for at least 4 hours, ideally overnight, to fully absorb the syrup. Serve at room temperature, garnished with extra crushed walnuts if desired. Cut along the pre-sliced lines and enjoy with strong Bosnian coffee.