Prepare the syrup: put sugar and water to boil for 20 minutes; when the syrup is formed squeeze half a lemon and add the juice. Let it simmer for another 5 minutes, then turn off the flame. When the syrup gets cold add honey.
Prepare the filling: ground the walnuts finely and mix with cinnamon, nutmeg and 50 grams sugar.
Melt the butter.
Greased a cooking tray with butter and then place pastry sheets in, spread butter with a brush on each sheet.
Place 10 buttered sheets on top of each other then follow with a layer of nuts, add 6 buttered sheets, ground nuts again, 6 more buttered sheets then nuts again.
The last layer will be of 4 buttered sheets. Insist with more butter on the last sheet.
Keep the Turkish Baklava in the refrigerator for 40 minutes, then cut it into squares, melt the rest of butter and pour over the edges of each small square so the baklava will not dry while baking.
Bake for 30 minutes until it gets a strong golden color.
Pour over the sauce made ??earlier while the Turkish Baklava with walnuts is hot.
Cover with a clean towel and leave it to cool completely, then refrigerate overnight.