Ingredients

4 1/2 cups walnuts, {1 16 oz. package}, finely chopped
1/2 cup sugar
2 tsp. cinnamon
1 pound of phyllo {strudel leaves}
1 1/2 cup melted butter
1 1/3 cup honey

Instructions

Grease 13 x 9 baking pan. In large bowl, mix walnuts, sugar and cinnamon; Set aside.
In baking pan, place 1 sheet of phyllo, allowing it to extend up the sides of pan; brush with butter. Repeat to make 5 more layers; sprinkle with 1 cup of walnut mixture. Cut remaining phyllo into approximately 13' by 9' rectangles. Preheat oven to 300 degrees.
Place one phyllo rectangle in pan; brush with butter or margarine. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle with 1 cup of the walnut mixture.
Repeat step 3 three more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over the top of pan. {I just fold it in to close in the edges} With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings. {I usually can get about 40 pieces} Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium-low heat, heat honey until hot, not boiling. Spoon honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temp until serving time.
To serve: Finish cutting through layers.
I like to make this recipe a few days in advance, so the honey has a chance to soak into the cookie.

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