Growing up as a child I found myself in a friends kitchen on more than one Sunday.
Eventually Yaya (greek for grandmother) put me to work in the kitchen with the rest of the family and kids. Years later I realized she had taught me how to work with the beast that phyllo dough can be, and to make Baklava without ever seeing her actual recipe.
This is a Pretty common desert to most of the Mediterranean, and Middle East. The Common components are the flaky dough layers, sugar and spiced nuts.
This is not Yaya's recipe I don't think she shared that with anyone that was not directly related to her and getting married, this is my approximation.
What I am demonstrating is dangerous to do with a new non borosilicate pyrex pan. Pyrex brand is no longer Boro its now tempered glass and there is a very real possibility the hot syrup into hot glass causes a thermal catastrophe.
I am really showing this portion as a preservation of the "old way" You may want to follow this recipe and the syrup directions from another one to match your metal or new glass pan.
Acknowledgments, Credits, and Bibliography