Combine walnuts almonds sugar cinnamon nutmeg ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.
Fried plantains jamaican. 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. Reduce the heat to 150c130c fangas 2 and bake for a further 45 mins. Over low heat melt the butter in a small saucepan and keep on low. Lay 10 sheets of filo.
In a small bowl combine the walnuts sugar cinnamon and cloves. Baking pan with some of the butter. Melt the remaining butter in a saucepan over low heat or in a microwave. Remove the cinnamon stick and allow to cool.
Stir in honey vanilla and lemon or orange zest. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Sprinkle 2 3 tablespoons of nut mixture on top. Remove from heat and let syrup cool while preparing baklava.
Grease a 17cm x 28cm 11in x 7in baking tray with butter. Baklava ingredients when making this baklava recipe it helps to think of the ingredients list in three different components. 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. You may cut into 4 long rows the make diagonal cuts.
Bake in preheated oven until golden brown and crisp about 50 minutes. On a clean dry work surface lay out the pastry sheets. Reduce heat and simmer 20 minutes. Bring to a boil then reduce to medium low heat and let simmer for 7 minutes and slightly thickened.
Repeat with remaining phyllo. While baklava is baking combine sugar and water in a small saucepan over medium heat and bring to a boil. Cut stack into a 10 12x9 in. Combine the cinnamon stick sugar lemon juice honey and water in a saucepan.
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. In a medium saucepan combine 1 cup sugar 12 cup honey 2 tbsp lemon juice and 34 cup water. Top with two sheets of dough butter nuts layering as you go.
Bring to a boil over medhigh heat stirring until sugar is dissolved then reduce heat to medlow and boil additional 4 min without stirring. The top layer should be about 6 8 sheets deep. 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. Preheat the oven to 180c350fgas 4.