After the baklava has absorbed its syrup and rested, run a knife through the pre-baking cut lines again all the way to the bottom, then lift the first piece from a corner with a spatula so the pieces stay intact. The bottom pastry layer left uncut is usually what breaks a piece; until the knife reaches the bottom of the tray, the piece will pull its neighbor along too.
A baklava piece breaks apart in two ways as it is lifted from the tray. The first is the pastry layer left attached underneath the piece: if the cut made before baking did not reach the bottom, the lowest layers remain joined and the piece being lifted pulls its neighbor along too. The second is the syrup: baklava that has not yet absorbed its syrup is heavy, its layers are wet and slippery, and it slides off the spatula. The same solution addresses the 2 problems: avoid rushing and cut through to the bottom. The tray itself also matters: syrup stuck to the edges binds the pieces to the tray, and edge pieces are the hardest to remove.
Do not remove baklava from the tray immediately after pouring on the syrup. The syrup first seeps between the pieces, then into the layers; during this time the baklava is wet and loose. The recommended resting time for even syrup absorption is at least 2–3 hours before serving. As the baklava rests, the syrup remains inside the layers, the surface dries, and each piece holds together when handled. Do not cover the tray during this resting time; steam trapped under a cover removes the crispness from the surface. Baklava that has absorbed its syrup looks shiny but dry, and does not feel sticky when touched with a finger.
Go over the cut lines once more before removing the pieces. Hold a thin, pointed knife perpendicular to the tray and lower it directly into the cuts made before baking until it touches the bottom of the tray. Do not move the knife back and forth; press down and lift it out along the same path, or the crisp layers on top will crumble. You should feel the knife touch the bottom of the tray; a cut that does not reach the bottom leaves the lower layer attached. Run the knife along the edge as well for pieces beside the tray walls. Wipe the syrup and crumbs from the knife tip before moving it from one cut to another.
Take the first piece from a corner of the tray, because its 2 sides are already free. Slide a thin cake spatula or a thin-edged dessert spoon under the piece, along the bottom of the tray, and lift it level. The first piece often breaks apart a little; reserve it for the family. Remove the next pieces sideways through the space opened by the corner, where the spatula can now slide under them from all sides. If syrup has collected under a piece, pause briefly before lifting the spatula so the syrup can drain back into the tray.
Arrange the pieces side by side on the serving plate, not stacked; a piece placed on top crushes the crisp surface below and transfers its syrup to it. Do not pour the syrup left at the bottom of the tray back over the pieces, because it will wet their dried surface again. Sprinkle pistachios or walnuts over the pieces after arranging them on the plate. Whether baklava is served hot or cold and what to serve alongside it is a separate tip; this article only explains how to move a piece intact from the tray to the plate.