BAKLAVA One of the favorites of Hellas I have made some in my own kitchen to take to the festival. Enjoy.   for a one pound package of Phyllo dough you will need about a pound of chopped nuts. I use English walnuts, but any kind will do. these are finely chopped and tossed in about 1 teaspoon of good quality cinnamon. Phyllo dough is easy to work with if you do not let it dry out for even a minute while you are handling it. If you buy it frozen as most do now a days, let it defrost still in the box. Cut the stack of sheets of dough to fit your pan and at once set it aside and cover it with a damp lint free kitchen towel. Pre heat your oven to 350º Each individual sheet of phyllo must be buttered. You will need about 1 cup of soft butter. For the bottom stack 8 sheets. Then add some of the chopped nut mixture. 2 or 3 tablespoons is enough for each layer. Continue adding layers of phyllo and chopped nuts until you have about 8 sheets of phyllo left and use this as the top layer. The thick layer on the bottom and on the top is what holds it all together. With a sharp pointed kitchen knife, slice the layers of dough all the way to the bottom of the pan. A crisscross diamond pattern is traditional. Put the pan into the oven for just under an hour. Keep an eye on it to see that it gets firm and golden but not too dark and dry. While the dough is baking make the sauce with 1 cup of water and 1 cup of sugar with a teaspoon of vanilla and 1/2 cup of honey. Boil the sugar and water until the sugar dissolves and add the other ingredients. Turn the fire down very low and simmer for about 20 minutes. As soon as you take the dough out of the oven pour the hot sauce onto the hot dough and you will have baklava as soon as it cools. Tip; it stores better uncovered.