This recipe is from an old friend who would make this Baklava each year for the Greek festival in Portland, Oregon. Making Baklava seems complex but it is really not difficult. Take one step at a time and you will be surprised at the delicious results. This is a wonderful dessert to serve at Christmas, Easter, Ramadan, Rosh Hashanah, and Purim. Baklava is a rich, honey sweetened, Mediterranean pastry, made with layers of thin phyllo pastry sheets, butter, and a sugary spiced nut mixture. Baklava may be made with pistachios or pine nuts, but popular versions use walnuts or almonds, or a combination of nuts. Baklava is cut before baking, typically into diamond, triangle or square shapes. After the baklava is baked, sweetened syrup flavored with lemon, cinnamon, and honey is poured over the hot pastry and allowed to soak in.