Combine nuts, sugar, cinnamon, and salt in a food processor and pulse until nuts are finely chopped (about eight 1-second pulses). Set aside.

Brush melted butter evenly over the bottom and up the sides of a metal 9×13” baking dish. Lay the damp towel over the phyllo dough.

Lay one sheet of phyllo onto the bottom of the pan, trim any excess, and brush with butter. Repeat until you have 10 buttered sheets.

Sprinkle approximately ¾ cup of the nut mixture evenly over the phyllo.

Lay a sheet of phyllo over the nut mixture and brush with melted butter, repeat until you have a layer of 5 buttered sheets.

Evenly sprinkle another ¾ cup of the nut mixture, then add another 5 buttered phyllo sheets, then another ¾ cup of the mixture, 5 more buttered sheets, ¾ of the mixture, and finally 10 buttered phyllo sheets. Brush the top with butter.

Place the pan in the freezer for 20 minutes. While it chills, preheat the oven to 325°F (160°C).

Remove the baklava from the freezer and cut into diamond or square shaped pieces. Sprinkle a few drops of cold water over the surface and bake at 325°F (160°C) for 60-75 minutes until golden brown.

While baklava is baking, prepare the syrup by combining water, sugar, lemon slice, lemon juice, cinnamon stick, and clove in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

Remove from heat and stir in honey and vanilla extract. Allow to cool while the baklava finishes baking.

Once baklava has finished cooking, remove the clove, cinnamon stick, and lemon slice from the syrup, then pour evenly over baklava.

Allow baklava to cool uncovered at room temperature for at least 4-6 hours before enjoying.