In a saucepan, add sugar, water, cinnamon stick and lemon juice over high heat, bring to a boil, stir until the sugar has dissolved.
Remove from the heat, add the honey and stir. Then, set aside to cool completely.
Prepare the filling
Add almonds, hazelnuts and pistachios in a food processor, pulse until some of the nuts are finely chopped and some roughy chopped. Put the nuts in a bowl, add the ground cinnamon and mix to combine.
Prepare the Baklava Roll
Preheat the oven to 160C / 330F. Grease a 20x30cm baking pan with butter.
In a pan, melt the butter over low heat and set it aside.
Place the phyllo sheets on the kitchen counter and cover them with a towel.
Place one sheet of phyllo on the counter and brush with melted butter.
Spread 2 tablespoons of the nut filling lengthwise.
Roll the sheet tightly, then place it in the baking pan. Repeat with the remaining sheets.
Brush the top with the rest of the melted butter. Use a sharp knife to cut the rolls into equal pieces.
Bake for 40-45 minutes or until golden brown. Take it out of the oven and pour the cold syrup over it.
Garnish with finely chopped nuts.
Notes
Don't overprocess the nuts. For the best texture, I like it to be a mix of finely and roughly chopped nuts, like in the photo above.
Make sure that the syrup is cold or at room temperature before drizzling it over your hot Baklava, this way, the rolls would still have the crunchy and flaky texture and will not become soggy.