Prepare syrup:

1. In a saucepan bring the water and sugar to a boil over medium heat.
2. Reduce heat and simmer for 15–20 minutes until syrup thickens slightly.
3. Remove from heat, add lemon juice and cool.

Prepare baklava:

Preheat oven to 375. Brush the bottom and sides of 13x9” glass baking pan with a bit of melted butter.

1. Combine the chopped walnuts, sugar and spices in a small bowl. Set aside.
2. Open and unroll one pack of phyllo and lay sheets on a clean workspace.Note: Most 1 lb. phyllo packs contain two 9”x14” rolls, with each roll containing 20 sheets.
3. Trim the phyllo stack so that it measures 9” x 13” and will fit the prepared pan.
4. Cover the phyllo stack with plastic wrap or a clean dishtowel to prevent the pastry from drying out.
5. Place 2 sheets of phyllo in the bottom of the baking pan and brush the top sheet with melted butter. Place two more sheets on top and again brush with butter. Continue until first roll is used up. Brush the top of the final layer with butter and sprinkle evenly with the nut mixture.
6. Open second pack of phyllo and again layer sheets, two at a time, brushing each layer with butter. After layering the final two sheets, again brush top of baklava with butter.
7. Before baking, partially cut the baklava: Using a sharp knife, cut the baklava into at least 24 pieces, cutting just halfway down, until you reach the nuts.
8. Bake for 25 minutes; lower the heat to 325 degrees and bake an additional 30 minutes.
9. Remove from the oven and allow to cool for 15 minutes.
10. After the baklava has cooled a bit, slice it along the cut lines, this time slicing all the way through.
11. Using a spoon, pour the syrup evenly along the cut lines. Be sure to pour only in the cuts, which will keep most of the phyllo light and crisp.

12. Let the baklava rest at least 4 hours, until the syrup has been absorbed, (Baklava is even better after sitting overnight).
13. Store, covered, at room temperature for up to 5 days.