The first step is to make the honey syrup, this can then cool while your baklava is in the oven. Add the honey, water and sugar into a saucepan and bring to the boil while continuously stirring. Once the sugar has melted, leave to boil on a medium heat for 5 minutes. Move to one side to cool.
Find a baking tray that fits the size of your filo pastry, about 30x20x6cm. If necessary cut the filo pastry to size and cover with a damp tea towel to keep the pastry moist.
Brush some melted butter onto the base of the baking tray. Lay one sheet of filo pastry at a time and brush with butter. Cover with a second sheet. Layer 8 sheets buttering each one as you go.
Mix the ground walnuts and cinnamon together and sprinkle 1/4 over the pastry.
Layer 4 more sheets of filo buttering each one as you go and then add another 1/4 of the nut mixture. Repeat so you have 4 layers of the nut mixture. Layer the last 8 sheets of filo pastry buttering as you go. Brush the top layer of pastry with butter.
You can cut the baklava any way you desire, the traditional is diamonds. Cut 3 lines making 4 rows down the length of the tray. Then cut diagonally across to make diamonds.
Preheat the oven to 160 C / Gas 2-3.
Bake until golden and crispy, about 1 hour. Check every 5 minutes and bake up to 15 minutes more.
Pour the syrup over the baklava straight away while it is still hot – you should hear the sizzling. Leave to set for 4 hours, allowing the syrup to soak through the pastry before serving.
Filo pastry will dry out very quickly so make sure you keep the damp tea towel over the pastry as much as possible while making your baklava.
Instead of walnuts use pistachios or even dried fruits.