1lb pkg phyllo
1 cup butter
1 tsp cinnamon
1 cup sugar
1 cup water
1/2 cup honey
Pre heat oven to 350 degrees, butter the bottom and sides of a 9 x 13 baking pan.
Chop nuts and toss with the cinnamon. Set aside. Unroll phyllo dough and cut the entire stack in half to fit your pan. Cover the phyllo with a dampened cloth to keep it from drying out while you work with it. Place two sheets of dough in the pan and butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 tablespoons of your nut mixture on top. Top with two sheets of dough, butter, nuts layering as you go. The top layer should be 6-8 sheets deep.
With a sharp knife cut your baklava into your desired shapes making sure that you cut all the way to the bottom of the pan. Bake for 50 minutes or until the baklava is golden and crisp.
Make your sauce while the baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for 20 minutes.
When baklava is done baking remove from the oven and immediately spoon the sauce over. Let your baklava cool to room temperature.