Diamond-shaped walnut and almond baklava

Bring the sugar, water and lemon juice to a boil in a saucepan.

Once boiling and the sugar has dissolved, take it off the heat and stir in the Greek honey. Set aside to cool completely; it can be made two or three days ahead and kept airtight in the refrigerator.

Pulse the walnuts and almonds in a food processor until finely chopped.

Mix the ground cinnamon and cloves through the nuts.

Brush the bottom and sides of a 9 by 13 inch pan with melted butter and cut the filo to fit the pan in two stacks, using the bigger stack for the bottom and top layers.

Lay about eight filo layers on the bottom without buttering between them, then sprinkle about a handful of the nut mixture over.

Layer three or four more filo sheets, another handful of nuts, and repeat, keeping seven or eight sheets back for the top and putting the remaining nuts under that final top layer.

Cut down the middle to the bottom of the pan, halve each half again for four strips, then slice diagonally from the corner to make diamonds.

Pour all the melted butter over the top at the end rather than buttering each layer; the result tastes the same.

Dampen any tips of filo sticking up with wet fingers so the edges do not burn.

To freeze instead: score the baklava, wrap tightly in plastic wrap and keep up to two months, then thaw overnight in the refrigerator before baking.

Bake at 325F for an hour and 20 to an hour and 25 minutes, until beautifully golden and crisp all around. The lower temperature keeps it crisper than 350 or 375.

Pour the cooled syrup over as soon as it comes out of the oven, as much as you like.

Let it sit until the syrup is absorbed and it has cooled to at least room temperature, five or six hours or overnight.

Sprinkle ground cinnamon over to serve, and run a knife through the slices to reinforce them.