Chop the walnuts.

Mix the chopped walnuts with 1 teaspoon of cinnamon.

Melt the butter and brush a baking pan with it.

Add 1 sheet of phyllo dough, just enough to cover the bottom of the pan, and brush with butter.

Continue with the next sheet, brush with butter, and add one more for a total of 3 sheets for the base of the baklava.

Now add 4 tablespoons of the walnut mixture.

Continue layering: one sheet of phyllo, brush with butter, then sprinkle with walnut mixture. On the last sheet, trim any excess for a neat finish. Cut the baklava with a chef’s knife dipped in water to prevent sticking.

Bake the baklava for 55 minutes, until golden brown.

IMPORTANT: Start the syrup 25 minutes before the baklava is done. Place 1/3 cup (about 80 ml) water in a small saucepan.

Add 1/3 cup (about 65 grams) sugar and turn the heat to high, stirring constantly until it comes to a boil. Once boiling, reduce the heat by half and stir until the sugar dissolves, about 10 minutes.

Add 3 tablespoons honey.

Add 1 packet vanilla extract.

Gently stir until the baklava is ready.

While both the syrup and baklava are hot, use a ladle to pour the syrup evenly over the baklava.

Make sure the syrup covers all parts of the baklava.

Enjoy! I look forward to seeing your photos.

The longer you let it sit, the tastier it gets. It’s even better with pistachios—the flavor is truly amazing.