1 lb. phyllo - strudel leaves, purchased frozen usually, defrost per pkg. directions
1/2 lb. unsalted butter, melted

WALNUT MIXTURE:

1 1/4 lb. light walnut pieces, ground
1/4 cup sugar
dash of cinnamon

With a pastry brush or new 1-inch paint brush, grease a 13x9x2-inch pan with melted butter.

Place 5 sheets of phyllo (folded in half usually fits perfectly) in pan, buttering each. Sprinkle top evenly with about 1/2 cup of the walnut mixture.

Add another sheet of phyllo, brush with melted butter and top with 1/2 cup of walnut mixture until all of the nut mixture and almost all of the phyllo is used. End with 6 sheets of phyllo, buttering each except top.

Cut Baklava into diamonds by first cutting lengthwise (six columns works well) and then diagonally. Use a very sharp knife. Pour remaining butter on top.

Bake at 350°F for 40 minutes or until golden brown. While the Baklava is baking, prepare the syrup.

SYRUP:

1 cup sugar
1 cup honey
1 cup water
1 cinnamon stick

Combine ingredients in large pan. Boil for about 5 minutes. Cool slightly. Spoon over the hot baklava when it is removed from the oven.

Note: Allow the Baklava to cool before removing it from the pan. Baklava keeps very well frozen.

One pan can make 48 small baklava.