Preheat your oven to 175°C (350°F). In a medium bowl, mix the chopped nuts with ground cinnamon, combining them well to evenly distribute the spice. This will serve as the filling for each layer.

Take a pastry brush and carefully butter a baking dish (approximately 20x20 cm or 8x8 inches). This will prevent the phyllo from sticking. Lay one sheet of phyllo dough into the dish and brush lightly with melted butter, ensuring full coverage to keep the layers crisp.

Repeat by layering 4 more sheets of phyllo, buttering each one. Then, sprinkle a thin layer of the cinnamon-nut mixture evenly over the phyllo. Use about 2 tablespoons of nuts for each layer to achieve a balanced texture.

Continue layering 3 sheets of phyllo with melted butter, followed by a sprinkling of the nut mixture, until all of the nut mixture is used. Finish with another 4-5 layers of buttered phyllo sheets on top.

With a sharp knife, gently cut the baklava into diamond or square shapes before baking. Cut all the way through the layers for even pieces. This step also allows the syrup to soak in thoroughly after baking.

Bake the baklava in the preheated oven for 30-35 minutes or until the top is golden and crisp. If necessary, rotate the dish halfway through to ensure even browning.

While the baklava bakes, prepare the syrup by combining the sugar, water, honey, lemon juice, cinnamon stick, and cloves (if using) in a small saucepan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and discard the cinnamon stick and cloves.

Remove the baklava from the oven and immediately pour the hot syrup evenly over the hot pastry, allowing it to seep through the layers. Let the baklava cool completely before serving, ideally letting it sit for a few hours to allow the flavours to meld.