How to cook
Beat the eggs with the sugar to a fluffy consistency. Add the flour, melted butter, crumbled walnuts and baking powder. Stir until homogeneous.
Lay out the phyllo pastry sheets. Pour some of the filling onto 2 of the sheets and wrap them into a roll. Put the roll in an oiled tray.
Repeat this with the rest of the products until you run out, form the baklava. Bake it at 356°F (180 °C) to a golden crisp. Leave it to cool.
Pour the hot syrup over the cooled baklava and leave it for 4-5 hours to syrup well.