Preheat stove to 350 degrees F(175 degrees C). Spread the bottoms and sides of a 9x13 inch dish.
Hack nuts and hurl with cinnamon. Put aside. Unroll phyllo batter. Cut entire stack down the middle to fit dish. Cover phyllo with a hosed material to keep from drying out as you work. Place two sheets of batter in dish, spread completely. Rehash until the point when you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut blend to finish everything. Top with two sheets of batter, spread, nuts, layering as you go. The best layer ought to be around 6 - 8 sheets profound.
Utilizing a sharp blade cut into jewel or square shapes the distance to the base of the dish. You may cut into 4 long columns the make inclining cuts. Heat for around 50 minutes until the point that baklava is brilliant and fresh.
Make sauce while baklava is preparing. Bubble sugar and water until the point when sugar is softened. Include vanilla and nectar. Stew for around 20 minutes.
Expel baklava from stove and promptly spoon sauce over it. Let cool. Serve in cupcake papers. This stops well. Abandon it revealed as it gets soaked on the off chance that it is wrapped up.
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey