I have a friend who came from Turkey- she spent some time as a chef for the Russian Tea Room in Manhattan. Many people even not from the city have heard of the place... hehe.
Anyway, I love baklava, and it ends up being very simple to make, yet- it really impresses people when you tell them you made it yourself. It seems quite complicated.
Baklava Ingredients
Filo dough #7
Clarified butter-v(Ghee), or unsalted butter
Walnuts or Pasachio
Sugar and water
(If you can't get clarified butter, this is how to make it) Melt unsalted butter in a pan on low temperature- it will start to foam up. Take the foam off with a spoon until there is no more foam at all. Leave it on a low flam for 10 more minutes to make sure no more will form.
Butter the bottom of the pan, then put your first layer of filo dough, then brush with the clarified butter, then another layer of dough. You want about 5-8 layers of filo dough layed down in that fashion, with each layer coated with the clarified butter. Once you have 5-8 layers down, then you place a layer of nuts until the dough is completely covered. Then you begin again with layering the filo dough the same way 5-8 layers of dough, layer of nuts- until the last layer of dough is at the top of your baking pan. You can garnish with a slight sprinkling of nuts on the very top if you wish.
Cut the baklava into whatever shapes you'd want. Usually done in triangles, but squares are fine too. Cook 375 - 350 til the dough is a golden brown
You coat with a simple syrup- which is made with a ratio of 1:1 water & sugar, place in a sauce pan, and simmer until it's a watery syrup consistency. Then you take a ladle, and absolutely drown the baklava tray in it. Allow to cool, then serve.
Very important- CUT BAKLAVA BEFORE COOKING!!!!
Sharing a recipie for Baklava... 
I don't think I've ever had baklava that didn't have honey, though. 
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