Layers of crisp phyllo are stacked with a fragrant walnut filling seasoned with cinnamon, cardamom, and a touch of salt, building toward a golden, deeply crackled top. Once baked, the hot pastry gets doused in a fragrant honey syrup infused with cinnamon stick, clove, and a bright hit of lemon juice, which seeps into every layer as it rests. The result is that classic baklava contrast: shattering, flaky top layers giving way to a dense, nutty, syrup-soaked interior. Cutting the diamonds before baking keeps the edges crisp and defined, so every piece holds its shape once sliced. This one’s a genuinely good fit for a dairy free spread, especially for holiday trays or anytime you want a make-ahead sweet that only gets better after a long rest. Let it sit the full four hours if you can — the payoff in texture is worth the wait.
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Make the syrup first so it has time to cool completely before use. Combine the honey, water, sugar, cinnamon stick, and whole cloves in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for 10 minutes, until slightly thickened. Remove from the heat, stir in the lemon juice, and let the syrup cool to room temperature. Remove and discard the cinnamon stick and cloves.
Pulse the walnut halves in a food processor 8–10 times until coarsely chopped — pieces should be roughly the size of a pea, not a fine powder. Transfer to a bowl and stir in the sugar, ground cinnamon, cardamom, and salt until evenly combined.
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