Authentic Baklava

Preheat oven to 350F. Lightly grease baking pan with butter or vegetable oil (pan size used in this recipe: 8x8 in).

Using a pizza cutter to trim phyllo dough to fit your baking pan.

In a food processor, pulse walnuts or your choice of nuts until finely chopped or coarsely ground (based on your personal preference).

Place 5 sheets of phyllo in the bottom of the baking pan. Brush each sheet with melted butter.

Add 1/2 c of chopped walnuts and spread them evenly on the surface of phyllo.

Keep the remaining phyllo dough cover by its own plastic wrap come with the package or a damp towel to prevent them drying out.

Add another 2 sheets of phyllo followed by 1/2 c of nuts. Remember to brush each phyllo with butter before putting the other one on top.

Repeat the process until all the chopped nuts are used (approximately 5 to 6 layers).

Finish baklava with at least 5 layers (max 10 layers) of phyllo on top. The more phyllo you put on top, the crispier baklava will be.

Use a knife to cut the baklava into diamond or square shapes.

Bake baklava for 40 to 45 minutes or until the top turns golden brown.

While waiting for baklava to bake, in a small saucepan combine water and sugar. Simmer the mixture until sugar dissolved completely.

Add honey, continue simmering the mixture for another 5 minutes. Turn off the heat and let it cool down to room temperature. Set aside for later use.

When the baklava is done cooking, take it out from the oven and immediately pour the room-temperature honey syrup on top of the baklava.

There'll be a sizzling sound. Let the baklava sit at room temperature and soak in the honey syrup, for at least 30 minutes.

Garnish baklava with chopped nuts before serving.