Preheat the Oven:

Preheat the oven to 350 degrees F (175 degrees C).
Butter the bottoms and sides of a 9×13-inch pan.
Prepare Nut Mixture:

Chop nuts and toss with ground cinnamon. Set aside.
Handle Phyllo Dough:

Unroll phyllo dough.
Cut the whole stack in half to fit the pan.
Cover phyllo with a dampened cloth to prevent drying out.
Place two sheets of dough in the pan, butter thoroughly. Repeat until you have 8 sheets layered.
Layering:

Sprinkle 2 to 3 tablespoons of the nut mixture on top.
Top with two sheets of dough, butter, nuts, layering as you go.
The top layer should be about 6 to 8 sheets deep.
Cutting and Baking:

Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan.
Bake for about 50 minutes until baklava is golden and crisp.
Prepare Sauce:

Make the sauce while baklava is baking.
Boil sugar and water until sugar is melted.
Add vanilla extract and honey. Simmer for about 20 minutes.
Finishing Touch:

Remove baklava from the oven and immediately spoon sauce over it.
Let it cool.
Serving:

Serve in cupcake papers.
This freezes well. Leave it uncovered as it gets soggy if wrapped up.
Enjoy!

Indulge in the deliciousness of homemade Greek Baklava!