1 lb. walnuts, finely chopped
1 tbsp. sugar
1 tsp. cinnamon
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 9 x 13 inch baking pan with butter. Layer eight sheets of phyllo, each brushed with butter, in prepared pan. Spread half the walnut mixture over layers. Top with 2 buttered phyllo sheets and remaining walnut mixture. Layer 8 buttered phyllo sheets over top. Cut into diamond shapes. Bake at 350 degrees for 30 minutes. Reduce temperature to 300 degrees. Bake for 30 minutes longer. Combine 2 cups sugar, water and cinnamon stick in saucepan. Cook until mixture forms a thin syrup. Stir in honey. Remove cinnamon stick. Pour over hot pastry. Cool before serving. Yield: 24 servings.