1 (16 ounce) package phyllo dough (fillo? I've seen it spelled that way too.)
1 pound chopped nuts (I used 1/4 pecans, 1/4 pistachios and 1/2 almonds)
1 cup water
1 cup white sugar
1 teaspoon vanilla
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts (a little more course than crumbs) and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. (Mine was pan sized already.) Cover phyllo with a dampened cloth or plastic wrap to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly with a baking brush. Repeat until you have 8 sheets layered at the bottom. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The very op layer should be about 6 - 8 sheets deep for a beautiful "crust" on top.Using a sharp knife cut into triangle shapes. (Some say cut all the way through, but I have also seen where you cut mostly through the layers before baking so that the sauce doesn't pool at the bottom. Personal choice.) Bake for about 40-50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Reduce heat to med-low. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
