Add the nuts and cinnamon to a medium bowl and mix together, set aside
Unroll both tubes of Phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough does not dry out.
Melt butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9x13 inch baking pan. Line the dough up with the length of the pan and feel free to cut off any excess at the end, usually, there’s an extra inch or so that can be removed.
Add two sheets of Phyllo dough to the buttered pan, and use the pastry brush to brush melted butter over the entire surface area of the dough, repeat until you have 8 layered sheets total.
Evenly sprinkle the top of the buttered 8th sheet with 2 to 3 tablespoons of the nut mixture
Lay another two sheets on top and brush with butter and then add nuts again. Repeat the dough, butter, nuts layer until you have just 8 sheets left, adding those two at a time and only brushing with butter.
Using a really sharp knife, cut 4 rows down the length of the pan and then cut diagonally all the way down and across the pan for a traditional baklava prep. You may also cut into squares.
Bake for 50 minutes until baklava is golden and crisp on top.
With 30 minutes left to bake, begin making the syrup by adding the water and sugar to a small pot and bring to a boil over medium-high heat, until sugar is dissolved.
Add the vanilla and honey and simmer for 20 minutes, stirring occasionally.
Remove baklava from the over and immediately pour the syrup over the entire pan. Let it set and cool.
Must be on a white plate Inside a clear Zip Lock Bag with the Recipe.