Baklava No. 5

In a bowl, combine the nuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. x 2-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold short ends under to fit dish. Sprinkle with about ¼ cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds or squares with a sharp knife. Bake at 350℉ (180℃). for 45 to 55 minutes in until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack. Yield: about 3 dozen.