Baklava

Combine the nuts, sugar, and cinnamon in a bowl and set aside

In a 27x38cm baking dish, greased with butter, place a sheet of phyllo dough

Brush with a little butter and cover with another sheet of phyllo dough

Lay three more sheets of phyllo dough on top, alternating with butter patted on top, and sprinkle with one-third of the nut mixture

Repeat this process three times, finishing with a layer of five sheets of phyllo dough

Using a sharp knife, cut the dessert into 24 pieces and place it in a moderate oven (180°C) that has been preheated for an hour or until well browned

In a small saucepan, warm the honey without letting it boil, and pour it over the dessert

Let it cool and serve.