Ingredients

• 1-pound phyllo dough
• 1 cup butter, melted
• 1 12oz jar honey

Directions

• Directions
• Keep dough under a clean, moist kitchen towel to prevent drying as you work with it. Trim it to fit your baking dish, overlapping small pieces.
• Once assembled, cut thru the top ½ of the layers before baking to make cutting easier upon completion.
• Spoon on the hot honey while the dessert is still hot so they can be absorbed into the layers as they cool.
• Grease a 13by 9-inch baking dish. In a large bowl with a spoon, mix chopped walnuts, sugar, cinnamon until blended. Cut phyllo into 13x9 inch rectangles.
• In a baking dish, place one sheet of phyllo, brush with butter. Repeat with 5 more layers, brushing each with butter and sprinkle with one cup of nut mixture.
• Place one sheet of phyllo over the nut mixture, brush with butter. Repeat with at least 6 layers, overlapping if necessary.
• Sprinkle with 1 cup nut mixture. Repeat layering two more times. Place remaining phyllo on top of last walnut layer, brush with butter.
• With a sharp knife, cut ½ way thru the layers in triangle patterns to make 24 servings (make 12 squares then cut them in half diagonally). Bake in 300 oven until golden brown about 1 hour, 25 minutes.
• Meanwhile, in a saucepan over medium heat, heat honey until hot but not boiling. Spoon honey over baklava. Cool in pan at least one hour and then cut thru remaining layers and serve.