Preheat your oven to 350°F (175°C). In a medium bowl, combine the chopped walnuts, pistachios, almonds, ground cinnamon, and ground cloves. Mix well to ensure an even distribution of spices among the nuts.

On a clean surface, place a sheet of phyllo dough. Lightly brush it with melted butter using a pastry brush, ensuring an even but thin coating. Layer another phyllo sheet on top and brush again. Repeat this process with five phyllo sheets in total.

Transfer the layered phyllo into a small baking dish, trimming any excess to fit neatly. Sprinkle a third of the nut mixture evenly over the layered phyllo. This will form the first nut layer.

Repeat layering with five more sheets of phyllo, brushing each sheet with butter as you go. Once layered, add another third of the nut mixture on top, spreading it evenly to cover.

Finish with the remaining five sheets of phyllo, brushing each layer with butter. Press down gently to ensure the pastry is compact and stable. Use a sharp knife to score the pastry into diamond or square shapes, cutting through to the bottom for easy serving later.

Place the baklava in the preheated oven and bake for 30-35 minutes, or until the pastry is golden and crisp. Keep an eye on it to prevent burning. While the baklava bakes, proceed with the syrup preparation.

In a small saucepan, combine water, sugar, honey, cinnamon stick, and lemon peel. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 10 minutes, allowing the flavours to blend and the syrup to thicken slightly. Remove from heat and discard the cinnamon stick and lemon peel.

Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry, allowing it to soak in. Let the baklava sit at room temperature for at least a few hours before serving. The syrup will fully absorb, enhancing the texture and flavour.