When filo is thawed, cut the stack in half; cover with a damp tea-towel to keep from drying out. Pre-heat oven to 180C. Blend mixed nuts in a blender, or chop with knife; toss with cinnamon. Grease a tray with butter before layering two sheets, then brush with melted butter, and another two sheets, until you have 6-8 sheets buttered.
Spread 2 Tablespoons of chopped/ processed nuts over sheet. Layer two more sheets (individually brushed with butter) then sprinkle more nuts, continue with two sheets between the nuts until nuts are all gone. Use the remaining sheets two at a time, brushed with butter, to make 6-8 layers on top.
Cut stack diagonally and bake in a moderate oven for 30 minutes, with attention as it cooks quickly. You need to prepare syrup while the baklava is baking. Melt sugar, honey and water in a saucepan, bring to the boil and simmer on low for 20 minutes. Pour syrup onto baklava when you remove it from the oven. Allow to cool a bit, then serve for dessert.
Freeze to keep fresh they say it doesn't refrigerate well.