A friend and I made this baklava when we were kids in 4H. I've been making it ever since. For those who have never worked with Phyllo dough, don't be scared of this recipe! Sometimes the Phyllo can be naughty, but you can always slap another layer over it. Once you open the package of phyllo, cover it with a damp towel or paper towels to keep it from drying out.
This is not difficult to make but it IS time-consuming, so I like to make 2 trays at once. My brother always requests this when he visits, and I send him home with a tray full and then have some left to give away.
This is quite an impressive recipe to make, as most people have never had homemade baklava and can't believe you'd go to the trouble to make it. But let's be clear....it's not low-fat. It's not healthy. It is a guilty pleasure and a damn good one! Good luck and happy baking!