Ah, this heavenly delicious Turkish delight! I use phylo dough because I need paper thin layers. I generously cover each layer with melted butter and sprinkle them with walnuts. Once the baklava is out of the oven I pour home made sugar syrup all over the baklava and let it all get absorbed into the pastry. What you get once it has cooled is crispy, layered, nutty, buttery heavenly yummy dessert. You can cut them into bite size squares and enjoy it with tea or coffee. A word of warning though: you can not just eat one ! :-)
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