In a deep bowl of butter chop into small pieces with a knife, fork or RUB it on a grater. Grind the butter with flour. Sour cream mix with soda and add to the flour with butter. All thoroughly mix.
The dough should get a very gentle, pleasant to the touch, but elastic. Remove it in the refrigerator for 2-3 hours. Next (forgot to take a picture) nuts grind in a blender, then mix with sugar. Filling is ready.
The dough is taken out of the refrigerator and divided into 4 parts. The filling is visually divided into three parts. Roll out the dough thinly (roll out on parchment paper, then it was convenient to shift to a baking sheet). Baking grease with sunflower oil and put it on the first cake, evenly distribute the top 1/3 of the filling. Roll out the second thin cake and put it on top. Spread evenly the second part of the filling and put the cake on top again. And so on at the end of the cover with the last layer of cake.
Next, carefully cut all the diamonds with a knife, grease the surface with egg and the middle of each diamond slightly press the cookie. Place in a preheated 180 degree oven for 20 minutes until Golden brown. We take out the baklava from the oven, pour honey abundantly (so that the honey spreads well, you can heat it 5-7 seconds in the microwave) and send it to the oven for another 5 minutes. While baklava is hot, it is very important to divide it into diamonds and spread out on plates (otherwise it will be difficult to tear it off from the baking sheet). Enjoy your meal.