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- 1 package of phyllo dough (usually comes with 20-30 sheets)
- 2 cups of chopped nuts (traditionally walnuts or pistachios)
- 1 cup of unsalted butter, melted
- 1 teaspoon of ground cinnamon
- 1 cup of granulated sugar
- 1 cup of water
- 1/2 cup of honey
- 1 teaspoon of vanilla extract


1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the chopped nuts with cinnamon and set aside.
3. Brush the bottom and sides of a baking dish with melted butter.
4. Take a sheet of phyllo dough and place it into the baking dish, ensuring it covers the bottom fully. Brush it with melted butter.
5. Repeat step 4 with about 7-8 more sheets, brushing each with melted butter.
6. Sprinkle about 2-3 tablespoons of the nut mixture evenly over the phyllo layers.
7. Layer another sheet of phyllo dough on top of the nut mixture and brush with melted butter. Repeat this step until all the nut mixture is used, making sure to reserve some phyllo sheets for the top.
8. Layer the remaining phyllo sheets on top of the nut mixture, brushing each sheet with melted butter.
9. With a sharp knife, carefully cut the baklava into diamond or square-shaped pieces, but make sure not to cut through to the bottom.
10. Bake in the preheated oven for about 45-50 minutes, or until the baklava turns golden brown.
11. While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, honey, and vanilla extract. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
12. Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the hot baklava. Make sure to cover every piece.
13. Allow the baklava to cool completely before serving, allowing it to absorb the syrup.
14. Serve and enjoy!

Note: Baklava tastes best when it sits overnight, as it allows the flavors to meld together. Store any leftovers in an airtight container.

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