Add 2 buttered sheets of phyllo, then another layer of nuts.
Repeat.
Finish off with 5 layers of buttered phyllo sheets. Brush the very top with butter.
Cut pastry into 4cm wide strips, then cut diagonally to form diamond shapes.
Bake for 1 hour or until tops are golden brown.
Remove from oven and immediately spoon cooled syrup evenly over the hot baklava. This will ensure that it stays crisp rather than soggy.
Let baklava cool completely, uncovered and at room temp.
Here are some additional notes to keep in mind when making baklava:
1. You can use different types of nuts: While walnuts and almonds are the most traditional nuts used in baklava, you can also experiment with other nuts such as pistachios, pecans, or hazelnuts.
2. Adjust the sweetness to your liking: If you prefer a less sweet baklava, you can reduce the amount of sugar or honey syrup used in the recipe.