Cutting the baklava is done easiest with a large butchers knife and a gentle hand to hold down the top phyllo dough layers while cutting. To cut in diamonds, make 4 even cuts down the length of the pan, and then make cuts diagonally beginning at the corner.
Phyllo dough dries out quickly and becomes difficult to work with, so it is best to work quickly.
Using a glass baking dish is best, because it allows the cook to see if the bottom of the baklava is getting golden brown. I serve it in cupcake tins. Be sure to store it uncovered, so that it will stay moist.