6. LAY out the filo dough on a clean kitchen towel. Lay another towel on top of the filo to help prevent it from drying out.
7. BUILD the baklava in an 8 x 8-inch square pan. Layer 6 to 8 sheets of filo in the bottom of the pan, brushing each sheet lightly with butter before adding the next (a silicone basting brush makes it easy). Many Greek cooks, including Mrs. Z, simply drizzle the butter from a teaspoon; or you can use a traditional boar bristle pastry brush.
8. SPRINKLE the nut mixture in a thin layer over the filo dough. Cover with 3 to 4 more sheets, each brushed lightly with butter. Repeat until the nut mixture is completely used up. Cover with 6 to 8 filo sheet, brushing each layer lightly with butter.
9. REFRIGERATE the uncooked baklava for an hour or two until the butter solidifies. Then, before baking, cut with a sharp knife into small squares or diamond shapes. If you want the traditional diamond shapes, start with a corner-to-corner diagonal cut. Stick a whole clove into the center of each piece.
10. BAKE at 350°F for no longer than one hour, until it becomes a light golden brown. If the baklava dries out, it is ruined.
11. REMOVE from the oven and immediately pour the room temperature syrup evenly over the hot pastry. The rule is hot pastry, cool syrup or you’ll get a soggy dessert! Start with about half of the syrup, letting the pastry absorb it (you may not use it all).
Serving idea: Nestle each piece in a pretty paper cupcake cup or foil cupcake cup and present on a platter.