This is my favorite dessert. Not difficult to make, but somewhat time consuming. Ya just can’t beat home made.
Before cooking:
After cooking drenched with syrup.
Missing a couple of slices with layers visible.
Looks awesome!
-Sent from the future.
mmm…looks delicious Jim. 
It was gone in four hours. :o ;D
Alton Brown’s recipe for baklava is the one I use. I can’t make it anymore because I want to, and do, eat all of it.
Luckily for me, I have a family and friends to help out. 
No recipe? That’s just cruel.
I’ve made it a couple times. One of my favourites too but I need a better recipe.
Here’s the recipe I use: http://www.foodnetwork.com/recipes/alton-brown/baklava-recipe/index.html
The most important thing, IMO is to use “true cinnamon” not cassia. You want Cinnamomum zeylanicum, not Cinnamomum aromaticum. I don’t know about Canada, but in the US cinnamon is almost always cassia, and it’s really hard to find “true” cinnamon. I don’t remember if they cover that in the baklava episode of Good Eats, but you can find most of those episodes on youtube.
I also rigged up a small spray bottle to spray the butter on the phylo. Brushing it on is a PITA.