Phyllo dough: In the bowl of a stand mixer fitted with a flat beater, combine the flour and salt.
Combine the water, oil, and vinegar in a small bowl.
Add the water and oil mixture to the flour mixture at low speed.
Mix until a soft dough forms, if it seems dry add a little water.

Change the flat beater for a dough hook and knead for about 10 minutes.
Remove the dough from the mixer and continue kneading for 2 minutes.
Shape the dough into a ball and cover it lightly with oil.

Wrap the dough in plastic wrap and let it rest for at least 90 minutes.

Phyllo dough shaping: Remove all your rings and jewelry so as not to hook the dough
Divide the dough into 18 balls of dough slightly larger than a golf ball. Cover them well so they don’t dry out.
Flour the work surface, the rolling pin, and your hands well.

Flatten the dough a bit to flatten it.
Roll the dough around your rolling pin or dowel.
Roll the dough by making quick back-and-forth movements.
Make a rotation to the dough and repeat the operation until it is as large and thin as possible. The dough should be transparent.
Repeat the operation with the other balls of dough and stack them.

Baklava The syrup: Prepare as soon as you put the baklava in the oven.
Combine all the ingredients in a medium saucepan over medium-high heat.
Stir occasionally until the sugar is dissolved
Boil for 10 minutes, stirring from time to time.
Remove from heat and remove the cinnamon stick and lemon zest, let cool.

Baklava filling: Preheat the oven to 350F (180C).
Combine the nuts, sugar, and spices in a food processor and chop finely. Set aside.

Butter a 9-inch (23cm) square mold.
Place your mold on the phyllo dough and use a pizza cutter to cut it to the shape of your mold.
Place a first phyllo dough and brush with melted butter using a brush.
Repeat the operation 4 more times.
Spread 1/3 of the nut mixture over the top.
Continue the layers of phyllo dough and butter, repeating the operation 3 more times.
Spread 1/3 of the nut mixture over the top.
Continue the layers of phyllo dough and butter, repeating the operation 3 more times.
Spread 1/3 of the nut mixture over the top.
Continue the layers of phyllo dough and butter, repeating the operation 4 more times.
On the top layer, make sure to have a piece of phyllo dough without holes, if possible.
Once you have applied the top layer, trim all the edges to give a regular visual appearance.

With a sharp knife, cut your baklava into the desired shapes and number, halfway through the thickness.
Brush generously with butter, making sure it’s everywhere.

Bake in the oven for about 30 minutes, remove from the oven and cut again, this time completely through the thickness.
Continue baking for another 30 minutes.

When the baklava is cooked, remove it from the oven and pour the cooled syrup evenly over the top, taking care to cover all surfaces when pouring.
The amount seems important but during the night, the syrup will be fully absorbed and give a beautiful texture to the baklava.

Let cool to room temperature. Once cooled, cover and store at room temperature.
Serve at room temperature