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1
Grease 13x9 inch baking pan.
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2
In large bowl, mix walnuts, sugar and cinnamon, set aside.
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3
In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan; brush with butter or margarine.
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4
Repeat to make 5 more layers; sprinkle with 1 cup walnut mixture.
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5
Cut remaining phyllos into approximately 13x9 inch rectangles if desired; otherwise, just be sure to butter the edges so you can fold them over after you add the filling.
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6
Preheat oven to 300 degrees.
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7
Place one phyllo rectangle in pan; brush with butter or margarine.
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8
Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangels, if necessary.
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9
Sprinkle with 1 cup of the walnut mixture.
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10
Repeat step 3 three more times.
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11
Place remaining phyllo on top of last walnut layer.
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12
Trim any phyllo that extends over top of pan.
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13
With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings.
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14
Bake 1 1/4 hours or until top is golden brown.
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15
Meanwhile, in 1-quart saucepan over medium heat, heat honey until hot, not boiling.
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16
Spoon hot honey evenly over baklava.
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17
Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
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18
To serve: Finish cutting through layers.
