📖 Instructions

1. First things first, preheat your oven to 350°F (175°C). Make sure that oven rack is in the middle position, this is key for even baking!
2. Now, let's tackle the phyllo dough. Gently unroll it, keeping it covered with a damp kitchen towel to stop it from drying out (this is crucial!). Working quickly, cut the dough into rectangles, approx. 4-inches by 6-inches. If your phyllo is larger, adjust accordingly. Trust me, using smaller rectangles makes assembly much easier!
3. Lightly brush each phyllo rectangle with melted butter (clarified butter is best but regular will work). Stack 3-4 layers on top of each other, creating a miniature phyllo stack. This is where the patience comes in; you want to make sure you get a nice, even layering without any tears.
4. Next, sprinkle some of your finely chopped nuts (walnuts are classic!) onto the phyllo stacks. Don't be shy! A generous amount is key here. This will become the heart of the baklava.
5. Now repeat steps 2-4 until you've used up all your phyllo and nuts. You should have a nice little stack of phyllo-nut-phyllo goodness. Don't stress if it looks slightly messy; it all comes together in the end!
6. Carefully place your phyllo stacks into your greased 9x13 inch baking pan. Arrange them snugly, and try to avoid big gaps between the stacks, which is easier said than done sometimes!
7. Bake in your preheated oven for about 25-30 minutes, or until the baklava turns a beautiful, golden brown. Keep an eye on it, because ovens can vary wildly.
8. While your baklava is baking, let's make the syrup. In a saucepan, combine sugar, water, lemon juice (freshly squeezed is best!), and a pinch of salt (yes, really!). Bring this to a boil over medium heat, stirring until the sugar dissolves completely. Once boiling, reduce heat to low and simmer for about 10-15 minutes, or until slightly thickened. Remember to stir occasionally to prevent sticking.
9. Once your baklava is golden and lovely, carefully remove it from the oven. Immediately drizzle the warm syrup generously over the hot baklava. This is a crucial step; it'll help absorb the syrup, creating that lovely, gooey texture we all love. Let it sit for at least an hour (or two hours if you can wait) to allow the syrup to fully soak in. Trust me, the patience pays off immensely!
10. Finally, once the syrup has soaked in, use a sharp knife to cut your baklava into smaller diamond shapes or squares. Serve and enjoy! Maybe pair it with a nice cup of strong coffee or tea; it's truly delightful!