Baklava

Directions

1. 1
   ["Note the assembled baklava requires several hours of soak time so plan ahead.", "If you haven't already, bring phyllo dough to room temperature. I thaw the frozen dough in the refrigerator for up to a few hours before starting baklava assembly.", "Preheat oven to 350\u00b0F. Brush the bottom and sides of a 13x9x2-inch pan with butter", "In a medium sized bowl toss chopped nuts with cinnamon, nutmeg and ginger powder. Set aside.", "Trim the sheets of phyllo (I use scissors) to fit the bottom of the 13x9x2-inch pan. Set phyllo aside on top of the sheet it was packed in. Cover it with plastic wrap and a damp, well-wrung kitchen towel. Phyllo dries out and gets brittle very fast. Keep with you only what is needed for the moment.", "Grab hold of two sheets of phyllo and lay them down and press gently into the pan. Lightly brush the top sheet with butter. Repeat this step 4 more times, every 2 sheets buttered, for a total of 8 sheets of phyllo.", "Spoon 3 tablespoons of nut filling or enough to make a single layer over the top of this 8th sheet.", "Place over this four sheets of phyllo, buttering in between every two. Then add another layer of nuts. Repeat four sheets, buttering between every two. Then add another layer of nuts. Do this until you have used up the nut mixture.", "Once you have placed in the last installment of nuts on the top, lay over it a final 8 sheets of dough, buttering between each two. Finish off with a liberal brushing of butter on the top layer.", "Using a sharp knife cut through the top layers, stopping within half an inch of the bottom of the pan, making 5-6 diagonal rows, lengthwise and then cut across to form 2\"-3\"" individual diamond shaped cuts.""