Ingredients:

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• ½ cup honey

Directions:

1. Preheat the Oven:
   1. Preheat the oven to 350 degrees F (175 degrees C).
   2. Butter the bottoms and sides of a 9×13-inch pan.
2. Prepare Nut Mixture:
   1. Chop nuts and toss with ground cinnamon.
   2. Set aside.
3. Handle Phyllo Dough:
   1. Unroll phyllo dough.
   2. Cut the whole stack in half to fit the pan.
   3. Cover phyllo with a dampened cloth to prevent drying out.
   4. Place two sheets of dough in the pan, butter thoroughly.
   5. Repeat until you have 8 sheets layered.
4. Layering:
   1. Sprinkle 2 to 3 tablespoons of the nut mixture on top.
   2. Top with two sheets of dough, butter, nuts, layering as you go.
   3. The top layer should be about 6 to 8 sheets deep.
5. Cutting and Baking:
   1. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan.
   2. Bake for about 50 minutes until baklava is golden and crisp.
6. Prepare Sauce:
   1. Make the sauce while baklava is baking.
   2. Boil sugar and water until sugar is melted.
   3. Add vanilla extract and honey. Simmer for about 20 minutes.
7. Finishing Touch:
   1. Remove baklava from the oven and immediately spoon sauce over it.
   2. Let it cool.
8. Serving:
   1. Serve in cupcake papers.
   2. This freezes well. Leave it uncovered as it gets soggy if wrapped up.
   3. Enjoy!
   4. Indulge in the deliciousness of homemade Greek Baklava!