Phyllo dough sheets need to come to room temperature to be manageable.
Melt one stick of butter. Start with one stick, just melt more if needed.Using a 9 by 13 casserole dish ( or what fits the phyllo sheets), using a brush, cover the bottom and sides of the casserole dish. Next, layout 3 or more pieces of phyllo dough and cover with melted butter. Tip: you do not need to use a lot of butter on each piece. Just make sure to cover most of the phyllo sheets. About 70%
Next, add a layer of the nuts on top. The idea is to create a base, a thicker amount of nuts belong on the bottom, with the nut layers getting thinner each layer moving up tothe top layer.
Repeat with additional phyllo dough sheets layer, brush on more melted butter.One each layer you can use 3 to 5 sheets. Phyllo dough is usually packaged with two rolls. If you run out of roll one you're covered.
On the last layer, the top layer, use 10 sheets. Lay them out and do not add melted butter, yet. The reason for so many sheets on top is to create an amazing texture layer. This is traditional.
Using a sharp knife make cross-hatch cut pattern.
Now add the melted butter to the top presentation layer pieces. Be careful with each piece as the phyllo dough is fragile. Take your time. I usually spatter the butter around first without contact with the brush.
Bake @ 350 for around 25 minutes. Read at your phyllo dough package instructions. Be sure to keep an eye on the baking process to make sure the Baklava does not burn. Start checking after 12-15 minutes.
Once out of the oven, allow to cool for 10 minutes. Then pour the syrup all over. The syrup will sink to the bottom. After a few minutes if it looks like it could handle more syrup, go for it. All personal choice. -Syrup: Place all syrup ingredients into a small pot and warm on the stovetop. Do not cook, only warm and incorporate the ingredients together. Enjoy