4 c. walnuts, finely chopped
1/2 c. sugar
1 tsp. cinnamon
1 lb. Phyllo (strudel leaves)
1 1/2 c. sweet unsalted butter, melted (keep warm)
1 (12 oz.) jar honey

Mix together the walnuts, sugar and cinnamon. Set aside.

Grease a 9x13 pan. Take phyllo leaves out of package and lay flat. Put a damp cloth on top of phyllo - as it dries very fast. In baking dish place 1 sheet of phyllo, allowing it to extend up the sides of the dish. Brush with butter. Repeat to make at least 6 layers of phyllo, brushing each layer with butter. Sprinkle 1 cup of nut mixture on top.

Cut remaining phyllo in baking dish over nut mixture; brush with butter. Repeat to make 6 layers. Sprinkle 1 cup nut mixture on top; repeat layering 2 more times as above. Then place remaining phyllo on top of last nut layer, brushing each layer again with butter. Trim any phyllo that extends over dish. With sharp knife cut halfway through layers in a diamond pattern.

Bake at 300 degrees for 1 1/2 hours or until golden brown. Before baking time is over heat honey until hot (not boiling). Spoon honey over baklava. Cool in pan on wire rack at least 1 hour, then cover and let stand at room temperature. To serve, finish cutting through layers. Makes approximately 28 servings.