Baklava

Chop nuts in food pocessor. In a medium mixing bowl, combine the nuts, cinnamon, and sugar and stir well to combine. Melt the butter in microwave, clarifying it. Using a pastry brush, lightly coat a 13 by 9-inch or 15 by 10-inch baking dish with some of the melted butter. Open the package of thawed phyllo and lay the thin sheets on a clean work surface. Measure the phyllo sheets; if the type you have purchased measures approximately the same size as the baking dish you are using, then proceed from here. If they are larger than your baking dish, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap and a lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered. Position rack in center of oven and preheat the oven to 350 degrees F. Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 10 layers. Measure about ¾ cup of the nut mixture and spread the nut mixture evenly over the buttered phyllo sheets. Repeat with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another ¾ cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with ¾ cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used. Use a sharp knife to cut diamond pattern halfway through baklava. Bake the baklava until golden brown, about 30 minutes. To make the syrup: Combine the sugar and water in medium saucepan over medium-high heat, making a syrup. Add honey, lemon juice and vanilla. Simmer 20 minutes. Let baklava cool completely before pouring syrup on top (or pour cold syrup over hot baklava.)