Thaw the phyllo package according to package direction.
Make the syrup by combining all the ingredients in a sauce pan over medium heat, still well to dissolve sugar then when it boils, reduce heat to medium-low and let it simmer for about 10 minutes. Turn off the heat and let it cool completely.
Pulse for chop the nuts and mix with cinnamon, add the honey or corn syrup and mix well.
Melt butter in the microwave or in a sauce pan, be sure not to burn it.
Brush a suitable oven dish or pan with butter.**
Start layering the phyllo sheet brushing each couple of layers with butter.
Do so until you are done with 1/4 of the phyllo dough that you have.
Spread about 1/4 of the nuts mixture then layer about 1/8 of the phyllo sheets brushing with butter.
Continue this pattern to finish up with another 1/4 of the phyllo sheets that you have.***
Preheat the oven to 325F.
Determine the center point of your pan, then with a heart shaped cookie cutter cut a heart and carefully take the cutter out.
Cut another three hearts to form a circle in the middle of the pan.
With a sharp knife cut the rest of the pan as if sun rays coming out of these hearts.
Bake for 55 minutes to an hour or until it is puffy and golden brown.
Pour the cooled syrup over the baklava, you’ll hear it sizzle and smell the goodness.
Let it cool completely then serve.