4 c. walnuts, finely chopped 1 (16 oz.) pkg.
1/2 c. sugar
1 tsp. cinnamon
1 lb. phyllo (strudel leaves)
1 c. butter, melted
1 (12 oz.) jar honey

Grease 9 x 13 inch pan. In large bowl, mix walnuts, sugar and cinnamon until blended. Cut phyllo in 9 x 13 inch rectangles. Place 1 sheet of phyllo in pan, brush with some butter. Repeat to make five more layers of phyllo; sprinkle with 1 cup walnut mixture.

Place 1 sheet of phyllo in pan over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping any small strips to make rectangles if necessary. Sprinkle 1 cup walnut mixture over phyllo. Repeat 2 times. Place remaining phyllo on top of last walnut layer; brush with butter.

With sharp knife, cut just halfway through layers in triangle pattern (to make 24 servings). Bake at 300 degrees for 1 hour and 25 minutes or until top is golden brown.

In saucepan over low heat, heat honey until hot but not boiling. Spoon hot honey over Baklava. Cool in pan at least 1 hour. Cut and serve.