| • | Preheat the oven to 350 degrees 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 the whole stack in half to fit the pan.
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| • | Cover the phyllo with a dampened cloth.
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| • | Put the two sheets of dough in pan, butter it carefully.
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| • | Repeat till 8 sheets layered.
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| • | Sprinkle 2-3 tbsp of nut mixture on the top.
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| • | Top it with two 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 pan with a sharp knife.
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| • | Cut it into 4 long rows to make diagonal cuts and bake for about 50 minutes till baklava is golden and crisp.
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| • | Meanwhile boil sugar and water till 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 spoon sauce over it.
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| • | Let it cool and serve it in cupcake papers.
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| • | Leave it uncovered otherwise it gets soggy. |
