Preheat oven to 350F. Butter the bottoms and sides of a 9x13 inch pan. Toss nuts with cinnamon and set aside. Unroll phyllo dough. Cover with a dampened cloth to keep it from drying out. Place two sheets of dough in the pan and butter completely. Repeat until 8 sheets are layered. Sprinkle 2 to 3 tablespoons of nut mixture on the top. Top with another two sheets of dough, butter and nut mixture. Top layer should be 6 to 8 sheets thick. Using a sharp knife cut into square or diamond or shapes all the way to the bottom of the pan. Bake
for about 50 minutes until baklava is golden and crisp. While baking, make the sauce by boiling sugar and water until sugar is melted. Add honey and vanilla and simmer
for 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool and serve in cupcake wrappers. It gets soggy if it is wrapped up, so leave it uncovered. Makes 18 servings or 3 dozen.