Baklava

I've read that many ethnic groups lay claim to the development of baklava, the most legitimate probably being the Turkics.  I'm particularly attached to the Greeks' claim, though, having often ordered baklava at Christo's, a tiny restaurant frequented by my friends and I on sojourns into Pittsburgh during college.  Get out of a symphony concert and not want to abandon the allure of the city quite yet?  Need a location for some good conversation, and perhaps a little caffeine for the return drive up north?  Christo's it was.

Here's the version I make, tweaked from one on allrecipes.com.

Baklava

• 1 (16 ounce) package phyllo dough, thawed in refrigerator
• 1 pound nuts roasted and chopped finely (use a mix of pistachios, walnuts, almonds, and/or pecans)
• 1 cup butter, melted
• 1 teaspoon cinnamon
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 3/4 cup honey

1. Preheat oven to 325 degrees.  Butter the bottoms and sides of a 9x13 inch pan.
2. In medium saucepan, boil sugar and water until sugar is melted.  Add vanilla and honey and simmer for 20 minutes.  Place in refrigerator to cool.
3. Toss nuts with cinnamon and set aside. Unroll phyllo dough, and if necessary cut stack in half to fit pan.  Place two sheets of dough in pan and brush with melted butter. Repeat three more times and sprinkle 1/4 to 1/3 c. nuts on last layer.
4. Top with two sheets of dough, butter, and nuts, layering as you go.  Repeat approx. six more times.
5.  End with a top layer of about 6-8 sheets phyllo and brush with butter.
6. Using a sharp knife cut diamond or square shapes all the way to the bottom of the pan.  Bake for about 45-50 minutes until baklava is golden and crisp. (You may need to cover with tin foil after approx. 20-30 minutes to prevent burning.)
8.  Remove baklava from oven and immediately pour sauce over it. Let cool.