white wine vinegar
pecan nuts, crushed
Step by step
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.
Fit the stand mixer with the Pastry Beater. Add 480 g flour, olive oil, salt, vinegar and warm water to the bowl of a stand mixer.
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.
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.
In a bowl, mix the crushed pecan nuts and walnuts with 50 g of sugar and 1 teaspoon of ground cinnamon.
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.
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).
Cut the baklava into diamond shapes before putting it for 1h15 in a 160 degree preheated oven.
Remove from oven and immediately pour the honey syrup evenly over the hot baklava. Let baklava cool completely, uncovered and at room temperature.