Ingredients

• 1/2 pound chopped pecans

• 1/2 pound chopped walnuts

• 2-3 tbsp. ground cinnamon

• 1 pound package of Phyllo dough (thawed)

• 1-1/2 cups butter, melted

Syrup Ingredients

• 1 cup sugar

• 1 cup water

• 1/2 cup honey

• 1 tsp. vanilla extract

• 1 cinnamon stick (optional)

 Instructions

1. Prepare Nut Mixture: In a medium bowl, combine the chopped pecans, chopped walnuts, and ground cinnamon. Mix well and set aside.

2. Prepare Pan: Preheat oven to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Brush a $9 \times 13$ inch baking pan with melted butter.

3. Layer the Dough:

   • Unroll the phyllo dough package. Keep the sheets covered with a damp cloth while you work so they don’t dry out.

   • Place about 8 to 10 sheets of phyllo dough in the bottom of the pan, brushing each layer generously with melted butter.

4. Add Nuts: Sprinkle about 1/4 of the nut mixture evenly over the buttered phyllo sheets.

5. Continue Layering: Place 4 to 5 sheets of phyllo on top of the nuts, brushing each sheet with melted butter.

6. Repeat: Continue this layering process—nuts, then 4-5 buttered phyllo sheets—until you have used all the nut mixture.

7. Top Layer: Finish the baklava with the last 8 to 10 sheets of phyllo, brushing every sheet with butter, and ensuring the very top layer is well coated.

8. Cut: Using a very sharp knife, cut the baklava into diamond or square shapes before baking. Do not cut all the way to the bottom of the pan; just cut through the top layers.

9. Bake: Bake for about 50 to 60 minutes, or until the top is a deep golden brown.

 Syrup & Finishing

1. Make Syrup (while baklava bakes): In a small saucepan, combine the sugar, water, honey, and cinnamon stick (if using). Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Reduce heat and let it simmer for about 5 minutes without stirring. Remove from heat and stir in the vanilla extract. Discard the cinnamon stick.

2. Pour Syrup: Immediately pour the cooled syrup evenly over the hot, freshly baked baklava. The syrup will hiss and soak into the layers.

3. Cool: Let the baklava cool completely (at least 4 hours, but preferably overnight) at room temperature before servin