Jersey Honey and Walnut Baklava

Preheat the oven to 160°C (320°F). Grease a 9x13 inch baking dish with melted Jersey butter.

In a bowl, combine the chopped walnuts, cinnamon, ground cloves, and potato starch. Mix well.

Unroll the filo pastry and cover it with a damp towel to prevent it from drying out.

Place one sheet of filo pastry in the prepared baking dish and brush it with melted Jersey butter. Repeat with 5 more sheets of filo pastry, brushing each with butter.

Spread half of the walnut mixture evenly over the filo pastry.

Layer 6 more sheets of filo pastry, brushing each with melted butter.

Spread the remaining walnut mixture over the filo pastry.

Top with the remaining filo pastry sheets, brushing each with melted butter. Ensure all the butter is used.

Using a sharp knife, score the baklava into diamond or square shapes before baking. Be sure to cut all the way through the top layers, but not completely to the bottom of the pan.

Bake in the preheated oven for 45 minutes, or until golden brown.

While the baklava is baking, prepare the syrup. In a saucepan, combine the Jersey honey, water, and sugar. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.

Reduce heat and simmer for 5 minutes, or until the syrup slightly thickens. Remove from heat and stir in the lemon juice.

Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava. Allow the baklava to cool completely before serving. This allows the syrup to soak in.

Cut along the scored lines to serve.