How to make
What's important here is that the phyllo pastry sheets are fine, fresh and rolled in flour, not starch! The butter needs to be real: President, Danish, German, any high quality brand. Margarine won't work for this recipe. Grease the oven dish with a little butter.
Arrange half the phyllo pastry sheets in the tray, each sprinkled with melted butter. Pour the chopped walnuts in a layer on the topmost sheets. Then arrange the other half of phyllo pastry sheets the same way.
Cut the baklava with a very sharp knife. There is no need to mention how difficult this is, because the pastry is tough, the walnuts get in the way, the knife is usually not sharp enough, etc. I wonder how they cut this industrially. With a laser? Maybe they have some sort of press with very sharp edges and everything is always cut perfectly.
Cut the baklava into pieces measuring no more than 1 1/4 x 1 1/4. The smaller they are, the better, but don't make them as small as 1/2″ (1 cm) per side. Gently and evenly pour on whatever butter is left on top.
Put the tray in a highly preheated oven and as soon as the dough gets slightly rosy, switch the oven to 300°F (150 °C). Important: it must not bake, it needs to dry! Leave it in the oven for 45 minutes as is - it needs to be slightly golden at the end.
During this time, make the syrup. Boil the sugar in the water for 5 minutes after the moment of boiling, mixing lightly. Once the baklava is dried, leave it in the cold to cool completely. Then pour on the glucose, mixed with the vanilla, evenly (it will prevent the syrup from getting candied).
Pour the syrup, which must be no warmer than 120°F (50 °C), over the baklava! Now comes another difficult task: keeping the baklava away from the craving members of the household. This is because it smells heavenly and promises heavenly bliss.
It must remain untouched at least one day, then you can enjoy it to its fullest!
