2 c. sugar
2 c. water
1 c. honey
2 tsp. vanilla
1 c. sugar
2 lb. walnuts, chopped fine
1 1/2 tsp. cinnamon
1 lg. Filo Pastry dough
1 lb. salt free butter, melted

To make syrup start by combining water and sugar in a 2 quart saucepan, bring to a boil and let it continue to boil for 15 minutes. Add the honey and vanilla and allow it to boil for another 5 minutes. Cool. (This syrup can be made days ahead of time, I prefer it.)

Next, in a large bowl, add your sugar, nuts, and cinnamon together. Butter the bottom of a 12 x 18 inch pan. Place 5 sheets of filo dough on the bottom of the pan, buttering each sheet as you go. Then cover the sheets of filo dough with mixture of nuts, sugar, and cinnamon. Repeat this procedure with filo, butter, nut mixture until all are used and you have only 5-6 sheets of dough left.

After brushing the remaining sheets of filo with butter let your pastry chill for 10 minutes. Slice the pastry so you have many diamond shaped pieces. Bake at 300 degrees for 1 hour. Pour all but 1 cup of the syrup mixture over the Baklava pastry. Let cool for 10 minutes and pour the rest of the syrup over pastry.