Combine the pecans and cinnamon in a food processor and pulse until a fine crumble forms with no large nut pieces remaining.

Brush the bottoms and sides of a 13x9 cake pan with melted butter.

Add 2 sheets of phyllo dough, patching together or trimming if necessary to fit the pan.

Brush with butter and top with 2 more sheets.

Repeat this process 4 more times, brushing gently with butter after every 2 sheets of phyllo for a total of 12 phyllo sheets.

Spread half of the pecan mixture onto the phyllo evenly.

Add 2 sheets of phyllo to the top of the pecans and brush carefully with butter.

Repeat 2 more times for a total of 6 sheets of phyllo, brushing with butter each time.

Spread evenly with remaining pecans.

Finally, add 12 more sheets of phyllo, brushing with butter in between every 2 sheets.

Preheat the oven to 350F.

Cut the baklava (yes you cut it BEFORE baking it). You can cut them into any shape you like. I usually start with vertical cuts across the pan and then do diagonals creating rhombuses and triangles.

Bake the baklava for 35 minutes, or until it is golden brown on the top.

While the baklava is baking, combine the water, sugar, and honey in a small pot over medium eat.

Bring to a simmer and stir until everything is combined and all the sugar has dissolved. Let simmer for 20 minutes.

When the baklava is done baking, remove it from the oven and pour the syrup over it.

Let it rest for at least 5 minutes before serving.

To store: let it sit in the pan uncovered to keep crisp. Wrapping will cause the phyllo to lose its crunch. afiyet olsun!