How to cook
For the stuffing:
For the syrup:
Boil the water, sugar and vanilla to a thick syrup in a pot.
Divide up the phyllo pastry sheets into 2 parts. Arrange them in a buttered tray, while sprinkling each one with melted butter.
After you've arranged half the sheets, distribute the stuffing on evenly, then continue arranging the other half, while finishing off with butter.
Once that's all done, cut the Baklava into triangles and bake in a moderate 356°F (180 °C) oven until reddened. Leave it to cool and pour on the hot syrup.
Cover the baklava and wait at least 1 hour for the syrup to soak in.