Pulse the nuts in a food processor until you get a semi coarse grind. (Just don’t pulse too far to let the nuts turn to powder).
In a bowl, mix the nuts and the sugar thoroughly.
Place the phyllo sheets on top of one another. Then cut the sheets into 3 equal strips. You should have 3 separate stacks of phyllo dough.
Grease a baking dish, then, using the first stack of phyllo brush one at a time with the melted butter and stack them on top of one another.
Spread half the nuts evenly over the sheets.
Using the second stack of phyllo dough, do the same thing as the first stack and butter each layer. Stacking them on top of the nuts.
Top the phyllo with the rest of the nuts and finish with the final stack of phyllo sheets, buttering each layer, and stacking them on top of the nut layer.
Heat the oven to 350˚F.
Using a very sharp knife, cut the baklava into squares or even triangles.
Bake for about 35-45 minutes until light golden. This depends on how hot your oven runs.
Remove from oven and pour the COLD syrup evenly over the baklava.
Cool to room temperature before serving.