Start by making the syrup: mix all the ingredients for it and once it comes to a boil, boil 10 min., then leave to cool.
Lay out the phyllo pastry sheets from both packets on top of each other.
Using a thin rolling pin, start rolling up the Saralias from the wider side of the sheets. Using a brush, smear the 1st sheet with melted butter, sprinkle with walnuts and wrap into a not-too-tight roll using the rolling pin.
Smear the 2nd sheet with butter, wrap it around the 1st. Join the 2 ends of the roll by sliding them toward the middle of the rolling pin and pull the Saralia out, again by sliding 1 end of the rolling pin. Repeat for all of the sheets in pairs.
Arrange the formed Saralias in a suitable buttered tray and smear with the rest of the butter on top. Bake in a preheated 392°F (200 °C) oven to the desired crisp.
Cut the baked baklava into small pieces and leave to cool completely.
Pour the cooled syrup evenly over the cooled baklava using a ladle.
Wrap the baklava in aluminum foil, it's ready to serve after 12 hours.