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Butter a 13 x 9 inch pan. Set aside.
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Cut phyllo in half crosswise, and cut each half to fit prepared pan; discard trimmings. Cover phyllo with a slightly damp towel.
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Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Set aside.
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Combine nuts and next 3 ingredients; stir well. Sprinkle one-third of mixture over phyllo in pan; drizzle with melted butter.
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Top nut mixture with 11 sheets of phyllo, brushing each sheet with butter. Repeat twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo.
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Cut stack into diamond shapes, using a sharp knife. Bake at 350 for 45 minutes or until golden. Cool completely.
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For syrup, combine sugar, water, and honey in a saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 4 minutes. Pour over baklava.
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Cover and let stand at room temperature for 24 hours.