Baklava

Because I am a good wife...

1 pkg Phyllo dough (16oz)
1 pound chopped nuts
1 c butter
1 t ground cinnamon
1 c water.
1 c white sugar
1 t vanilla 
1/2 c honey

Preheat oven to 350. Butter bottom and sides of 9x13. Chop nuts and toss with cinnamon. Set aside and unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo w/ dampened cloth to keep from drying out as you work. Place 2 sheets of dough in pan, and butter thoroughly. Repeat until 8 sheets layered. Sprinkle 2-3 T of nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep. Using a sharp knife, cut into rhombus or square shapes all the way to bottom of pan. (Can cut into four long rows, then make diagonal cuts.) Bake about 50 mins until golden and crisp. Make sauce while baking by boiling sugar and water until sugar dissolves. Add vanilla and honey and simmer 20 mins. Remove from oven and immediately spoon sauce over. Cool and serve in cupcake papers. Freezes well.