Repeat until walnut mixture is used up, then top with 10 last sheets of phyllo dough, brushing butter on each as you add them.
Brush the top layer with butter, then slice the pastry into 1 1/2 inch strips and then slice diagonally in both directions to create diamonds.
Bake uncovered for 1 hour 25 minutes until pastry is golden brown.
Immediately after removing from the oven, pour the cooled syrup over the pastry.
Let cool completely before serving. For best results, let the baklava sit covered overnight to soak up the syrup.
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Nutrition
Calories: 307kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 109mg | Fiber: 2g | Sugar: 15g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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