Preheat the oven to 180c350fgas 4.
Chef john from food wishes. Bring to a boil then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Baking pan with some of the butter. Reduce the heat to 150c130c fangas 2 and bake for a further 45 mins. Unroll 1 package phyllo dough.
Sprinkle 2 3 tablespoons of nut mixture on top. Remove the cinnamon stick and allow to cool. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Grease a 17cm x 28cm 11in x 7in baking tray with butter.
Stir in honey vanilla and lemon or orange zest. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Combine the cinnamon stick sugar lemon juice honey and water in a saucepan. Cut stack into a 10 12x9 in.
Melt the remaining butter in a saucepan over low heat or in a microwave. Combine walnuts almonds sugar cinnamon nutmeg ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly. Over low heat melt the butter in a small saucepan and keep on low. While baklava is baking combine sugar and water in a small saucepan over medium heat and bring to a boil.
You may cut into 4 long rows the make diagonal cuts. Phyllo pastry find frozen phyllo dough in the freezer section next to things like pie crustnut mixture pistachios walnuts hazelnut sugar ground cinnamon pinch of ground cloves. In a small bowl combine the walnuts sugar cinnamon and cloves. Bake in preheated oven until golden brown and crisp about 50 minutes.
Bring to a boil over medhigh heat stirring until sugar is dissolved then reduce heat to medlow and boil additional 4 min without stirring. Using a pastry brush lightly cover the bottom and sides of a 9 x 13 inch baking pan with about 1 tablespoon of the butter. Repeat with remaining phyllo. Top with two sheets of dough butter nuts layering as you go.
Heat gently until the sugar has dissolved then boil the mixture for 8 10 mins or until it has reduced to the consistency of runny honey. On a clean dry work surface lay out the pastry sheets. Remove peels and cinnamon sticks and allow to come to room temperature before using. Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.
Remove from heat and let syrup cool while preparing baklava. The top layer should be about 6 8 sheets deep. Reduce heat and simmer 20 minutes. Lay 10 sheets of filo.