0. First, coarsely chop the shelled and peeled nuts. You should obtain a coarsely chopped mixture. Place it in a bowl and mix it with the ground cinnamon.

1. Butter a baking pan and line it with parchment paper. Shape the phyllo dough to fit the pan: you should have 14 sheets in total. Place the first sheet on the bottom of the pan and brush it with melted butter. Place a second sheet of phyllo dough on top and brush it again. Now add a third of the filling, spreading it evenly to the edges. Continue with two more layers of phyllo dough (brushing each layer with melted butter) and then another third of the filling. Add two more layers of phyllo dough and the final layer of filling. Cover with eight layers of dough, buttering each one individually. Using a sharp knife, cut the cake into 4 cm diamonds. Bake in a preheated oven at 160°C (320°F) for about 45 minutes, or until the pastry is lightly golden.

2. Meanwhile, prepare the syrup: combine the sugar, honey, and water in a saucepan. Heat over low heat and cook until the sauce thickens, amber in color, and syrupy. Spread it hot over the surface of the cake, making sure it penetrates even between the cuts.

3. Let the baklava rest at room temperature and then in the refrigerator overnight (if possible) before serving.