My starting recipe:

Preheat oven to 325. Make the sauce (step 4) first before doing anything else. While the sauce is simmering, chop the nuts and toss with the cinnamon. Once the sauce has simmered for 20 minutes, remove from heat and refrigerate.

Here in the US, phyllo dough in the 16 ounce package comes in two rolls. I found one roll to be enough so I only pulled one out an put it in the refrigerator the day before making the baklava.

Most recipes say to cover the phyllo dough with a dampened cloth. I work fast enough to not need to do this step. However, if you feel you need to, I recommend putting a layer of plastic over the dough and then the cloth so it doesn't stick.

Most recipes also say to cut the dough in half. I use a 9x13x2(height) glass casserole dish and it fits almost perfect without cutting. Just fold the sides down after brushing the butter on. Speaking of brushing the butter on...don't go too crazy doing this. It will make the baklava turn out soggy. Also, brush across the width of the dough and not the length as it tends to tear easily if you do.

I put two sheets in the bottom, brushed butter lightly over all of the dough, placed two more sheets and brushed with butter..and did this until I had a total of 10 sheets. Then I put the entire nut/cinnamon content on top and evenly spread it out. I did this because I am use to baklava that has the nuts on one layer. Afterward, I continued the "two sheet/butter" method until I used up the rest of the dough. You can alternate like the recipe calls for, I just wanted to stay truer to tradition.

Prior to baking, use a sharp knife (very sharp), dip the blade into some melted butter or spray with Pam. Cut 2/3rds of the way through the sheets and nuts into the serving size and pattern you want. Leave the last 1/3rd uncut and bake.

At around 30 minutes of bake time, check it. If it is a light golden brown, pull it out of the oven. You pour the sauce over it as soon as you pull it out and it will actually brown more. Remember how you left that 1/3rd uncut? The sauce will be forced to run through all the layers instead of puddling at the bottom. Once it has sat for 10 minutes, use your sharp knife and finish the cutting all the way to the bottom.

The sauce...boy I should have just rewrote the entire recipe, huh? - I added 3/4th cups of honey because I like it a little thicker once it sets up.