1 lb. walnuts, finely chopped
1 tbsp. sugar
1 tsp. cinnamon
1/2 c. melted butter
1 lb. frozen phyllo dough, thawed
2 c. sugar
1 c. water
1 cinnamon stick
1/4 c. honey

Combine walnuts, 1 tablespoon sugar and cinnamon in bowl; mix well. Set aside.

Brush bottom of 9x13 inch baking pan with butter. Layer 9 sheets of phyllo, each brushed with butter, spread half of walnut mixture over layers. Top with 2 buttered phyllo sheets and remaining walnut mixture. Layer 8 sheets buttered phyllo over top. Cut into diamond shapes. Bake at 350 degrees F. for 30 minutes; reduce to 300 degrees F. and bake for 30 minutes more.

While it is baking, in a saucepan, combine 2 cups sugar, water, cinnamon stick. Cook until mixture thickens, about 2 minutes. Stir in honey. Cook for 2 more minutes. Remove cinnamon stick and cool. When pastry is done pour syrup over it. Cool before serving. Yield 24 servings.