1 lb. phyllo pastry, thawed
1 c. butter, melted
1 lb. finely chopped walnuts
1 tsp. cinnamon
1/2 c. sugar
1 1/2 c. honey

Make 3 hours to one week before serving.

Butter a 9x13 inch pan. Preheat oven to 300 degrees. Mix walnuts, sugar, and cinnamon and set aside.

In pan, place one sheet of phyllo dough, brush with melted butter. Make 6 more layers. Sprinkle with 1 cup of nut mixture.

Cut remaining dough in half. Using half sheets, repeat step 2 three more times. Place remaining dough on top of last walnut layer. Trim over top of pan. Cut 3/4 of the way down through the layers with a sharp knife, making a diamond pattern and approximately 24 servings. Bake 1 hour and 15 minutes or until top is brown.

In 1-quart saucepan, heat honey until hot but not boiling. Spoon evenly over cooked Baklava. Cool in pan 1 hour. Cover and keep at room temperature.