Ingredients:

Directions:

Thaw filo in refrigerator for 5-8 hours or overnight.

Combine sugar and cinnamon add nuts and chocolate chips (optional) in bowl. You will have enough mixture to layer three times in each pan.

Melt butter in pan.  If using entire package of fillo, you will have enough to make two 9×13 pans of baklava. I use disposable pans.

Brush bottom of  two 9X13 pans with butter. Place fillo in pan one sheet at a time buttering each sheet as you go. Be sure to keep fillo covered with waxed wrap and a damp towel between layering.

After 5 sheets are in pan sprinkle with nut mixture. Continue to layer pastry 5 sheets at a time until all fillo and nut mixture are used. End with 4/5 layers of fillo. Cut half-way through in a diamond pattern.

Bake at 350 degrees for 30 min. Adjust temperature to your own specific oven. I have to reduce my by 50 degrees because my oven runs hot.

While pastry is baking, heat honey over med. heat. After baklava has finished baking, pour hot honey over hot baklava.

Variation: one 12 oz. pkg. of milk chocolate chips (mini if available) added to cinnamon/sugar nut mixture to  make chocolate baklava.

When cool transfer to cutting board and cut each piece. Place in an airtight container and store in refrigerator up to a month. If using within a week no need to refrigerate.