In a saucepan, mix together sugar, water and honey. Boil until the sugar is dissolved. Reduce the heat to medium low and boil for another 4 minutes without stirring. Remove from heat and cool
Walnut mixture
Pulse walnut until it’s chopped into small pieces but not powdered. You want to have some crunch. Pour into a medium bowl and mix it with cinnamon.
Assembly
Preheat the oven to 325 degrees F.
Thaw phyllo dough by package instructions (Thaw in the fridge overnight, then set it at room temperature about 1 hour before baking)
Trim phyllo dough to fit your baking dish.
Butter the bottom and sides of a 13×9 non-stick baking pan.
Place 1 layer of phyllo in it and brush with butter. From now on, the step is always Phyllo then butter.
Repeat this phyllo-butter combination to make 10 layers. I call this the “10 layer phyllo-butter step”.
Then spread 3/4 cup of the nut mixture on top.
Top it with a layer of phyllo then butter. Repeat this step to make 5 phyllo-butter layers.
Then spread the walnut. Repeat the “5 layer phyllo-butter step” 3 more times, with nut mixture in between.
Then top it off with “10 layer phyllo-butter step”.
With a sharp knife, cut the Baklava all the way through to make a criss cross pattern.
Bake it for 1 hour 15 minutes until the top is brown. Take it out of the oven and pour (I like to spoon it to make it even) the syrup on top. Let it sit at room temperature for 4 hours or overnight so the honey syrup can penetrate.