Melt the remaining butter in a saucepan over low heat or in a microwave.
Chantilly cream box. Grease a 17cm x 28cm 11in x 7in baking tray with butter. Unroll 1 package phyllo dough. While baklava is baking combine sugar and water in a small saucepan over medium heat and bring to a boil. In a medium saucepan combine 1 cup sugar 12 cup honey 2 tbsp lemon juice and 34 cup water.
You may cut into 4 long rows the make diagonal cuts. In a small bowl combine the walnuts sugar cinnamon and cloves. Combine walnuts almonds sugar cinnamon nutmeg ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly. Top with two sheets of dough butter nuts layering as you go.
Remove the cinnamon stick and allow to cool. Preheat the oven to 180c350fgas 4. Reduce the heat to 150c130c fangas 2 and bake for a further 45 mins. Lay 10 sheets of filo.
Baklava ingredients when making this baklava recipe it helps to think of the ingredients list in three different components. The top layer should be about 6 8 sheets deep. 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. Add lemon juice cinnamon sticks and peels and cook over a medium heat for 10 minutes until slightly thickened.
Combine the cinnamon stick sugar lemon juice honey and water in a saucepan. On a clean dry work surface lay out the pastry sheets. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. 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.
Bring to a boil then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Over low heat melt the butter in a small saucepan and keep on low. 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.
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. Sprinkle 2 3 tablespoons of nut mixture on top.
Stir in honey vanilla and lemon or orange zest. Repeat with remaining phyllo. Cut stack into a 10 12x9 in. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water.