Baklava  

About 2.5 hrs before serving or up to 2 days ahead: Grease 13″ x 9″ baking dish. In large bowl w spoon, combine nuts, sugar and cinnamon until blended. Set mix aside. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush w some butter. Repeat to make 5 more layers of phyllo; sprinkle w 1 c of nut mix. Cut remaining phyllo into 13″ x 9″ rectangles. Place on sheet of phyllo in baking dish over nut mix. Brush w butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles if necessary. Sprinkle I c nut mix over. Repeat layering 2 more times. Place remaining phyllo on top of last nut layer. Trim off any excess phyllo. With a sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake at 300 for 1 hour and 25 min or until top is golden. Meanwhile, in 1 qt saucepan over medium low heat, heat honey until hot but not boiling. Spoon hot honey evenly over Baklava. Cool in pan on wire rack at least 1 hr, then cover and leave at room temp until serving.

Nuts 4c ground (walnuts, pistachios or almonds)
Sugar 0.5c
Cinnamon 1tsp
Phyllo Dough 1lb
Butter 0.5lb
Honey 12oz