Pre-heat oven to 400°F.
Lightly coat a ~18 x13" baking sheet with melted butter.
Add two layers of phyllo dough to tray.Brush butter all over second layer of phyllo dough. Grab another 2 sheets of phyllo dough and butter the entire second layer. Repeat this process for a total of 9 times, until all 18 sheets of phyllo dough are used.
The first box of phyllo dough makes the bottom layer of the baklawa.
Evenly spread walnut mixture over the entire last layer of the buttered phyllo dough on the baking sheet. Smooth out filling with the back of a spoon.
To make top layer of baklawa, repeat step 3 until the second box of phyllo dough is fully used. Do not butter the last layer.
Make horizontal and vertical cuts along the length and depth of the baklawa tray to acheive 1.5" x 1.5" squares. To make straight line cuts, we highly recommend use of a ruler!
Drizzle melted butter on top of last layer. Avoid brushing butter as that will cause movement of top layer of squares.
Bake for 40-45 minutes, until golden brown on tops. First place in middle rack. Mid way through baking rotate and place on higher baking rack.
Once out of the oven, drizzle honey evenly over entire baklawa tray. Allow the honey to seep between pieces.
Allow to cool and then remove from tray.
Stores on the counter for 3-5 days, in the fridge for 1-2 weeks or in the freezer for 3-4 months. Enjoy!