Traditionally, baklava is made by layering sheets of thin phyllo dough and brushing them with melted butter or ghee. Chopped nuts, typically pistachios or walnuts, are spread over the layers, and the process is repeated to create multiple layers. The pastry is then baked until golden and crispy, and a sweet syrup made of sugar, water, and sometimes flavored with rosewater or orange blossom water, is poured over the hot baklava, allowing it to absorb the syrup and become moist and flavorful.