1 (16oz) package fillo dough
1 lb (16oz) chopped pecans
1 teaspoon ground cinnamon
1 cup butter, melted
1 cup water
1 cup white sugar
1 teaspoon vanilla
1/2 cup honey
Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13-inch pan.
Chop pecans then toss with cinnamon. Set aside.
Unroll 1 package fillo dough (or phyllo, depends on brand). Cover with dampened cloth to keep from drying out so quickly as you work. Place 2 sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2-3 tablespoons of nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go.
Top layer should be 8 sheet deep (buttered between every 2)
Using a sharp knife, cut squares (or diamond shapes) all the way to the bottom of the pan.
Bake for 50 minutes until the baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Leave uncovered (it will get soggy if it is wrapped up)