Baklava

Preheat oven to 350ºF. Butter the bottoms and sides of a 9×13-inch pan.

Chop pecans then toss with cinnamon. Set aside.

Unroll the fillo dough (or phyllo, depends on the brand). Cover with a dampened cloth to keep it from drying out too quickly as you work. Place 2 sheets of dough in the pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2-3 tablespoons of the nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go.

The top layer should be 8 sheets deep (buttered between every 2 sheets).

Using a sharp knife, cut squares (or diamond shapes) all the way to the bottom of the pan.

Bake for 50 minutes until the baklava is golden and crisp.

Make the sauce while the baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from the oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Leave uncovered (it will get soggy if it is wrapped up).