In a sauce pan over low to medium heat, add sugar, honey and water. Simmer uncovered until thickens, about 10 minutes then turn the heat off.
Add cinnamon sticks, lemon rounds and cardamom to the pan. Set aside for it to absorb the flavors and come to room temperature as you do the next steps.
Separately and coarsely grind your pistachios, walnuts and almonds in food processor. Put them in different bowls and set aside.
Brush a 9 by 13 inch pan with some of your melted butter. Lay down 2 sheets of phyllo dough in the pan then gently brush butter all over the top sheet.
Add another 2 sheets then brush with butter, followed by another 2 sheets then brush with butter. In total you should have 6 sheets in the pan with butter in between every 2 sheets.
Next you are going to put down a third of your nuts using a third of the space for each nut. You want to have a little over 4 inches long of each nut placed down. You can eyeball this or use a ruler and make markings on you phyllo dough. (Refer to the images above.)
Repeat the layers of 6 buttered phyllo sheets followed by a layer of nuts 2 more times. You should have 3 layers of nuts and 3 layers of phyllo sheets.
Finish off with a 4th layer of buttered phyllo sheets. There might be more or less than 6 in your package, that’s ok, you can use them all.
Cover and place in the fridge for an hour or the freezer for about 20 minutes for the butter to solidify before cutting.
Preheat oven to 350ºF.
When ready, cut in shapes of choice. (You can refer to photo above). Cut them in different shapes by the type of nut in order to distinguish them.
Bake in preheated oven for about 45 minutes or until golden brown.
Remove cardamom pieces, cinnamon sticks and lemon rounds from syrup. Pour the syrup all over hot baklava evenly and especially between the cracks.
Let it cool completely at room temperature before serving.
