| 1. | Preheat oven to 350° F (175° C). |
| 2. | Butter bottoms and sides of a 9X13" pan. |
| 3. | Chop nuts and toss with cinnamon. Set aside. |
| 4. | Unroll phyllo dough and cut stack to fit pan. |
| 5. | Cover phyllo with a dampened cloth to keep from drying out as you use it. |
| 6. | Place two sheets in the pan, butter the top thoroughly. Repeat until 8 sheets have been layered. |
| 7. | Sprinkle 2 - 3 tablespoons of the nut mixture on top. |
| 8. | Cover with 2 sheets of dough, butter, and nuts, layering as you go, ending with 6 - 8 sheets as a topper without the nut mixture, as with the bottom. |
| 9. | Take a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan. |
| 10. | Bake for about 50 minutes until baklava is golden and crisp. |
| 11. | Prepare the sauce while the baklava is baking: |
| 12. | Boil sugar and water until consistent and fully dissolved/melted. |
| 13. | Add vanilla and honey. |
| 14. | Simmer for about 20 minutes. |
| 15. | Remove baklava from the oven and immediately spoon sauce over it. |
| 16. | Let it cool. |
| 17. | Serve in cupcake papers. |
