Baklava 2

1 pound of phyllo - strudel leaves, purchased frozen usually, defrost per pkg. directions
1 1/4 pound of light walnut pieces, ground
1/4 cup of sugar, add to ground walnuts
Dash cinnamon, add to ground walnuts
1/2 pound of unsalted butter, melted

With a pastry brush or new 1 inch paint brush, grease a 13 x 9 x 2 inch pan with melted butter. Place 5 sheets of phyllo (folded in half usually fits perfectly) in pan, buttering each. Sprinkle top evenly with about 1/2 cup of the walnut mixture. Add another sheet of phyllo, brush with melted butter and top with 1/2 cup of walnut mixture until all of the nut mixture and almost all of the phyllo is used. End with 6 sheets of phyllo, buttering each except top. Cut Baklava into diamonds by first cutting lengthwise (six columns works well) and then diagonally. Use a very sharp knife. Pour remaining butter on top. Bake at 350ºF. for 40 minutes or until golden brown. While the baklava is baking, make the syrup.