16 ounce package phyllo dough
Preheat oven to 350F degrees. Butter a 9x13 inch pan.
Mix finely chopped walnuts with cinnamon and set aside.
Gently unroll phyllo dough and cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in the baking dish, brush on butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle with 3 tablespoons of nut mixture on top.
Top with two sheets of dough, brush with butter, top with nuts and repeat until you run out of the nut mixture.
For the top layer, use 6-8 sheets and butter in between every 2.
Cut a diamond or square pattern through all of the layers.
Bake for about 50 minutes; it should be golden and crispy looking.
When you have 30 minutes left on the baking time, boil sugar and water until sugar is melted.
Add vanilla and honey. Simmer for 20 minutes.
Remove the baking dish from oven and immediately pour the sugar sauce over it evenly.
Let it cool on the counter.
Leave the baklava uncovered or not individually wrapped to prevent it from getting soggy.