• Thaw the Phyllo dough overnight in the fridge. Follow the instructions in the box of phyllo pastry.

Prepare the syrup

• In a saucepan over medium-high heat, combine all the syrup ingredients. Bring to a boil and simmer for 3 to 4 minutes. Set aside and let it cool.

Prepare the filling

• In a food processor add all the fruit and nut ingredients. Press pulse until finely chopped.
  

Prepare the phyllo dough

• My phyllo dough has 20 sheets 13" x 17". I cut in half to fit the 9" x 13" baking pan. Cover the phyllo dough with a damp kitchen towel to avoid drying out. Cut 5 pcs of aluminum foil or paper 1"x 2" for a phyllo dough layer sheet mark. Count the sheets and insert the mark per layer. This will help you not to miss counting.
  
• Place the phyllo sheet in a baking pan and brush each sheet with slightly cooled melted butter. The bottom layer has 10 phyllo sheets, brush with butter one at a time, add 2/3 to 3/4 cup fruit and nuts. 2nd layer has 5 sheets, brush one at a time, add 2/3 to 3/4 cup fruit and nuts. Repeat in the next 3 layers. 10 sheets for the top layer, brush the very top with butter.
• Cut the pastry into 2" wide strips, then cut diagonally to form diamond shapes, or cut into squares your choice. Sprinkle the sesame seeds evenly on top.
• Bake in a preheated oven at 325˚F for 1 hour and 15 min or until golden brown.
• Remove from oven and immediately spoon or pour cooled syrup started on the sides of the baking pan then evenly over the hot baklava. This will ensure the baklava will stays crisp. Let it cool completely, uncovered and at room temperature. Let the baklava sit for at least 4 hours or overnight at room temperature to allow the syrup to soak in and soften the layers. Store at room temperature up to two weeks and freeze up to 3 months.