Homemade baklava

Step by step

1. Place water, honey, 120 g sugar, 1 teaspoon of ground cinnamon, juice of one lemon and cloves in a small pan. Bring to a boil and cook for 5 minutes over medium heat. Let cool off.

2. Fit the stand mixer with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater). Add 480 g flour, olive oil, salt, vinegar and warm water to the bowl of a stand mixer.

3. Mix on speed 2 until dough just comes together, continue to mix for 2 minutes. Let the dough rest for 1 hour at room temperature covered in cling film.

4. Mix cornstarch with 20 g flour and sprinkle the surface with it. Transfer the dough to a lightly floured surface. Divide the dough into equal sized balls (around 24) and roll them out very thinly on a floured surface. Cut the dough into the size of the baking tray you are going to use. Set aside.

5. In a bowl, mix the crushed pecan nuts and walnuts with 50 g of sugar and 1 teaspoon of ground cinnamon.

6. Brush a baking tray with melted butter and cover with 6 layers of phyllo dough. Brush each layer of dough with melted butter before adding another layer.

7. Sprinkle 1/3 the nut mixture and cover with 6 layers of phyllo dough. Brush each layer of dough with melted butter before adding another layer. Continue until the nut mixture is finished and finish with 6 layers of phyllo dough (brush with melted butter before adding another layer).

8. Cut the baklava into diamond shapes before putting it for 1h15 in a 160 degree preheated oven.

9. Remove from oven and immediately pour the honey syrup evenly over the hot baklava. Let baklava cool completely, uncovered and at room temperature.