Step 5: The Crucial Cutting Step
You must cut the baklava into shapes before baking it. This allows the syrup to seep into all the layers later on, and prevents the top crust from shattering! 
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Trim: Tuck any overhanging phyllo edges into the pan for a neat finish.
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Cut: Use a sharp knife to cut the baklava all the way down to the bottom of the pan. The traditional diamond or square pattern (as seen in the photo) is beautiful. For the photo’s look, aim for a 5×5 or 4×6 grid of squares/rectangles.
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Brush: Give the top a final, generous brush of melted butter—this guarantees a beautiful, golden brown color.
Step 6: Baking to Golden Perfection
Patience is key for a perfectly crisp baklava. It bakes slowly to ensure the bottom layers cook through without burning the top.
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Preheat: Preheat your oven to $325^{\circ}F$ ($160^{\circ}C$).
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Bake: Place the baklava in the preheated oven.
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Timing: Bake for about 45-60 minutes. Keep a close eye on it. The baklava is ready when the top is a deep, rich golden-brown color and the edges are bubbling lightly.
Step 7: The Grand Finale – Syrupping!
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