Baklava

Directions

1. 1
   Preheat oven to 350°F. Butter the bottoms and sides of a 9x13-inch pan.
2. 2
   Chop pecans then toss with cinnamon. Set aside.
3. 3
   Unroll the fillo dough (or phyllo, depends on the brand). Cover with a dampened cloth to keep it from drying out too quickly as you work. Place 2 sheets of dough in the pan, butter thoroughly. Repeat until you have 8 sheets layered.
4. 4
   Sprinkle 2-3 tablespoons of the nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go.
5. 5
   The top layer should be 8 sheets deep (buttered between every 2 sheets).
6. 6
   Using a sharp knife, cut squares (or diamond shapes) all the way to the bottom of the pan.
7. 7
   Bake for 50 minutes until the baklava is golden and crisp.
8. 8
   Make the sauce while the baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
9. 9
   Remove baklava from the oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Leave uncovered (it will get soggy if it is wrapped up).