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1
In a small sauce pan, bring the milk to a boil.
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2
Stir in the farina and cook 5 minutes, stirring often.
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3
Take off the heat and stir in the nuts, 1/4 cup of the butter and sugar.
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4
Set aside to cool.
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5
Butter the bottom of a walled 8 by 8-inch square pan.
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6
Cut the phyllo sheets in half, to fit the pan.
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7
Lay 2 sheets in the pan then brush with some remaining melted butter, coating the phyllo completely.
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8
Repeat 6 more times, making a layer 12 sheets thick.
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9
Spread the nut filling evenly over the phyllo then cover with 12 more sheets, buttering every other sheet.
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10
Cover and chill for 30 minutes.
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11
Using a sharp knife cut the phyllo in 1 1/2-inch diamond shapes.
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12
Bake in a preheated 375-degree F oven for 20 minutes until light golden brown.
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13
Remove from the oven and spoon any leftover melted butter over the top of the phyllo.
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14
Reduce the oven temperature to 300 degrees and continue baking until deep golden, about 1 hour.
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15
Remove from the oven and let cool for 10 minutes.
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16
Tilt the pan to allow the butter to drain to one side.
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17
Remove 1 piece of baklava and let sit tilted 30 minutes.
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18
Spoon out excess butter.
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19
Run a sharp knife along the baklava's score lines to loosen.
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20
Heat the bottom of the baklava up on a griddle or move it over a gas burner.
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21
Ladle the hot syrup over the cut lines of the baklava and shake the tray to loosen the pieces.
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22
It may sizzle slightly.
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23
Drizzle a bit of syrup over the top.
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24
You can drain it again, letting it tilt for 2 hours.
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25
Then let it sit overnight.
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26
Combine all the syrup ingredients and bring to a boil.
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27
Simmer then for 10 minutes.
