Baklava is a delicious pastry with several layers, filled with chopped nuts and topped with honey syrup. It tastes buttery, sweet with crispy phyllo layers.
For making phyllo dough: In a bowl add all purpose flour, salt, oil, vinegar and mix well. Add hot water gradually and knead a soft and firm dough.
Cover the dough with cling wrap and set in the refrigerator for at least two hours.
After two hours divide the dough into small equal size balls. Dust the rolling board or surface with a generous amount of cornstarch and roll each ball into very thin that fits your baking pan, I used a 9-inch circle shaped baking pan, so I rolled thin nine sheets (Keep rest of the dough balls covered when you are rolling one).
Make sure to sprinkle the generous amount of corn starch in between each rolled sheets while piling up, this helps to prevent the rolled sheets sticking to each other. Finally, roll the piled sheets together gently using a rolling pin.
For filling: Chop the walnuts coarsely and mix with sugar and cinnamon powder.
Grease the baking pan bottom and sides with butter and place first three sheets, apply butter in between each layer. On top of the third layer apply butter then sprinkle half of the walnuts filling mixture evenly.
Place another set of three sheets on top of the walnuts mixture, make sure to brush butter in between each layer.
Then again apply butter and sprinkle the remaining walnuts filling mixture evenly and place the last three layers, apply butter in between each layer. Cut into the desired shapes using a sharp knife and brush butter generously on the top.
Bake in a pre-heated 350 degrees for 45 - 50 minutes until the color changes to golden brown and allow it to cool slightly.
In the meantime, start preparing for the syrup. In a saucepan add sugar, water and boil until the sugar melts down completely. Add honey, vanilla extract and boil until the syrup becomes slightly thick and allow it to cool completely. Do not overdo it because once the syrup cooled down it will become even thicker. Pour the honey syrup on the warm baked sheets and allow the baklava to cool completely for 8 hours. Transfer the baklava to a serving plate carefully and serve