Combine 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Add 1/4 cup honey and 3 whole cloves (optional). Reduce heat and simmer gently for 8–10 minutes until slightly thickened. Remove from heat, stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Discard cloves. Let the syrup cool to room temperature (at least 30 minutes).

Filling

Prepare the nut filling

In a bowl combine 2 cups finely chopped walnuts, 1/2 cup chopped almonds, 1/2 cup chopped pistachios. Add 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom (if using). Mix thoroughly so spices are evenly distributed.

Assembly & Baking

Prep phyllo and pan

Preheat the oven to 350°F (175°C). Lightly brush a 10x15-inch (or similar) rimmed baking sheet with a little melted butter or vegetable oil. Unroll the phyllo and cover with a damp kitchen towel to prevent drying.

Assemble rolls

Working with one phyllo sheet at a time, place a sheet on a clean work surface and brush the entire sheet lightly with melted butter (about 1 teaspoon per sheet). Place a second phyllo sheet on top and brush again. Along the long edge closest to you, spread a thin, even line of the nut filling about 1 1/2 inches wide across the full length, leaving about 1/2 inch at the edges. Starting from that long edge, roll the phyllo tightly away from you into a log about 10–12 inches long. Place the roll seam-side down on the prepared baking sheet. Repeat with remaining phyllo and filling, arranging rolls so they have a bit of space between them (you should get 10–12 rolls depending on phyllo count). Brush the tops of all rolls generously with remaining melted butter.

Slash and bake

If desired, use a sharp knife to make 1/2-inch-deep diagonal slashes across each roll to let steam escape and create a decorative effect. Bake in the preheated oven for 25–30 minutes, or until rolls are golden brown and crisp.

Syrup the hot baklava

As soon as the rolls come out of the oven, immediately spoon or pour the cooled syrup evenly over the hot rolls so the syrup soaks into them. Use about two-thirds of the syrup first; reserve some to taste. Allow the baklava to rest and absorb syrup for at least 2 hours at room temperature (or overnight) before serving so flavors meld and texture becomes tender-crisp.

To Serve

Once syrup is absorbed, transfer rolls to a serving platter. Optionally garnish with a sprinkle of finely chopped pistachios. Cut between rolls if not already separated, and serve at room temperature. Store any leftovers covered in the refrigerator for up to 5 days; bring to room temperature before serving.