| • | Preheat the oven to 350 degree F.
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| • | Butter the bottoms and sides of the 9x13 inch pan.
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| • | Chop the nuts and toss with cinnamon, keep aside.
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| • | Unroll phyllo the dough and cut down the whole stack in one-half to fit the pan.
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| • | Cover the phyllo with a dampened cloth.
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| • | Put the 2 sheets of dough in pan, butter it carefully.
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| • | Repeat until 8 sheets layered.
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| • | Sprinkle 2-3 tbsp of nut mixture on the top.
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| • | Top it with 2 sheets of dough, butter, nuts and the top layer should be about 6-8 sheets deep.
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| • | Cut it into diamond or square shapes all the way to the bottom of the cooking pan with a abrupt knife.
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| • | Cut it into 4 longish rows to make diagonal cuts and bake for about 50 minutes until baklava is golden and crisp.
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| • | Meanwhile boil sugar and water until sugar is melted.
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| • | Add vanilla and honey to it and simmer for about 20 minutes.
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| • | Remove the baklava from the oven and tablespoon sauce all over it.
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| • | Let it cool and serve up it in cupcake papers.
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| • | Leave it revealed else it acquires soggy.
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