Step by step
Add the flour, salt, vinegar and 300 ml water to the bowl of the stand mixer fitted with the dough hook. Mix on stir speed until a dough forms.
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.
Add the pistachios and almond to the jug of the K400 blender. Pulse 3 times until the nuts are broken into small pieces.
Repeat this step with the walnuts.
Add all the nuts to a bowl and stir in the 50 g of sugar and cinnamon. Set aside.
Add the honey, 250 ml water, 120 g sugar, cinnamon, lemon juice and cloves to a pan and boil for 5 minutes. Let cool off completely and transfer to a pouring jug.
Brush a baking tray with melted butter and cover with 6 layers of phyllo dough. Brushing each layer of dough with melted butter before adding another layer.
Sprinkle over ⅓ of the nut mixture and repeat the last step. Finish with the last 6 layers of dough.
Cut the baklava into diamond shapes before putting it for 1h15 in a 160 degree preheated oven.
Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava. Let baklava cool completely, uncovered and at room temperature