• In a medium bowl, combine nuts and cinnamon. Set aside.
• Lightly brush the bottom and sides of a 9″ x 13″ baking pan with melted butter.
• Place half of the phyllo sheets (about 20 sheets) on the bottom of the pan, lightly brushing every (or every other) sheet with melted butter. NOTE: The number of sheets may vary depending on the brand of phyllo dough used.
• Spread the nut mixture evenly on the phyllo dough.
• Layer the rest of the phyllo sheets (about 20 more sheets) on top, lightly brushing each sheet. Generously brush the top layer with melted butter.
• Place tray of unbaked paklava in refrigerator for about 45 minutes to one hour before attempting to cut.
• To make diamond-shaped cuts, use a very sharp knife and cut diagonally through the layers of phyllo dough, then make vertical cuts through the dough.
• Bake in a preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
• As soon as the paklava comes out of the oven, spoon some of the cooled syrup over the top of each piece. Cool completely before serving.

How to Clarify Butter:

• Melt about 1 ½ to 1 ¾ cups butter or butter and margarine over low heat until foam appears. Skim foam and keep on low heat for about 15 minutes or until water has evaporated and salt and solids settle to bottom of pan. Cool about 15 to 20 minutes. Carefully pour clarified butter into container, leaving salt and solids at bottom of the pan. Discard solids.

How to Make Simple Syrup:

• Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool.