• Separate egg yolks from egg whites.
• Beat egg whites over high speed. Once meringue starts to form add half of the sugar (50 grams) slowly. Reduce speed to medium and beat for approximately 5 minutes. Until meringue is nice and firm. Set aside.
• Beat egg yolks over high speed. Add the remaining half sugar (50 grams) slowly (if you add the sugar all at once they will never rise). Beat over high speed for approximately 10 minutes. Until they start to become whitish in color, foamy, and double in size.
• In a food processor add nuts and spices. Blend till nuts look coarsely chopped.
• In a mixing bowl mix the flour with semolina and baking powder.
• Incorporate the meringue into the egg yolk mixture, using a silicone spatula. (do not overwork it in order to remain nice and fluffy)
• Add the flour and nut mixture and combine well.
• Preheat oven to 180°C/ 356°F.

For The Phyllo Layers:

• Melt the butter.
• Grease well a cake pan with butter.
• Lay the 4 sheets of phyllo on a flat surface and cut them in half.
• Add the first 4 pieces of phyllo in the cake pan (make sure they cover the cake pan completely). Grease with plenty of butter and add the next 4 phyllo pieces.
• Pour the cake mixture in the cake pan.
• Cut off the excess phyllo from the pans ring hole. Start folding the outer parts of the phyllo pieces inwards to cover the cake mixture. Grease all of the phyllo with butter. Prick with a knife and bake for about 20 minutes.

For The Syrup:

• Meanwhile, start making the syrup. In a medium-sized saucepan add the water, honey, sugar and cinnamon stick.
• Bring to a boiling point over high heat. Reduce heat to medium and simmer for 5 minutes. DO NOT STIR.
• Once the baklava is ready, pour the warm syrup right as the Baklava comes out of the oven.
• Let Baklava reach room temperature before removing it from the pan.
• You can either serve it at room temperature or cold. If you prefer it cold refrigerate for 2 hours after it has reached room temperature.