1 (16 ounce) package phyllo dough
16 oz. chopped nuts, preferably pecans
1 c. butter
1 t. ground cinnamon

1 cup water
1 c. white sugar 1 t. vanilla extract
1/2 cup honey
cinnamon stick, optional
1-2 t. fresh lemon juice, optional

1. Preheat oven to 350° F.
2. Butter the bottom and sides of a 9x13 inch pan
3. Melt butter
4. Chop the nuts and toss with the cinnamon. Set aside
5. Unroll the phyllo (or filo) dough. If too large cut the stack to fit the pan. Cover the phyllo with a dam cloth to keep it from drying out while you work with it
6. Place two sheets of dough in the bottom of the pan. Butter thoroughly with pastry brush or new small soft paint brush
7. Repeat until it is 8 layers thick
8. Sprinkle with 2 - 3 T. of nut mixture. Top with two sheets of dough that have been buttered
9. Repeat two sheets of buttered dough covered with nut mixture until there are six to eight sheets of dough remaining
10. Butter two sheets at a time with no nuts three to four times for the top. Be sure to tuck in any loose edges
11. Press down the layers with your hands
12. Using a sharp knife, cut into diamond shapes or squares being careful to cut through to the bottom layer
13. Bake for 50 minutes or until top is golden brown
14. Make the sauce while the baklava is baking. Boil the sugar and water until the sugar is melted
15. Add the vanilla and honey to the sugar mixture. Add the cinnamon and lemon juice, if desired
16. Simmer about 20 minutes
17. Remove baklava from the oven and immediately spoon the sauce over it
18. Let cool before recutting
19. Serve in cupcake papers

Note: This freezes well

Note: Leave it loosely covered or uncovered as it get soggy if well wrapped