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Preheat oven to 300°F.
For phyllo: In bowl, mix nuts and cinnamon. Set aside.
In half-sheet pan lined with parchment paper, individually oil and layer 6-7 sheets of phyllo. Edges of phyllo sheets will overhang bottom of sheet pan slightly, but they will be trimmed later.
Spread portion of nut mixture (approximately 1/3-1/2 cups) over top of phyllo, enough to cover surface. Add another sheet of brushed phyllo and cover with more nuts; repeat this process until all nuts are gone.
Top baklava with 6 more layers of oil-brushed phyllo. Trim excess phyllo from sides of pan, so phyllo fits pan exactly.
Cut baklava into eighths lengthwise. Then make diagonal crosswise cuts, at 2-inch intervals.
baklava 30 minutes at 300°F in standard oven (fan in convection oven causes phyllo to blow away). additional 30 minutes at 350°F, until golden brown.
For syrup: While baklava bakes, bring all syrup ingredients to in 2-quart saucepan. Cook syrup uncovered until reduced to 2 cups.
Remove baklava from oven. Pour hot syrup over warm phyllo and let sit at least 30 minutes .
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