Place rack in center of oven and preheat to 375 deg. Grease 10x15 inch baking pan; set aside.
Combine nuts, sugar and cinnamon in a large bowl.
Set aside 8 sheets of phyllo for top layer; cover with waxed paper and damp towel to prevent drying. Using remaining pastry, begin lining baking pan, 1 sheet at a time, generously brushing each sheet with melted butter and sprinkling lightly with crumbs. Repeat until 8 sheets are used.
Sprinkle with layer of nut mixture, cover with another sheet of phyllo, brush with mmre butter and sprinkle with nut minture. Repeat layering until all nut mixture is used.
Place 1 reserved phyllo sheet over nuts. Brush with butter and sprinkle with crumbs. Repeat until all sheets are used. Brush top generously with butter.
Using a sharp knife, preferably serrated, make 6 or 7 lengthwise cuts in the Baklava (number depends on size of pieces desired). Keep knife strait and make sure it slices through all layers. Use your free hand to gently hold phyllo behind knife.
After all lengthwise cuts are made, slice diagonally, beginning at upper corner of pan. Continus until all pastry has been cut into diamonds. Brush again with melted butter.
Bake 30 minutes, basting every 10 to 15 minutes. Reduce heat to 350 degrees F and bake an additional 30 minutes or until golden, basting several times with butter that has accumulated on top. Cover loosely with aluminum foil if pastry browns to quickly.
While pastry is baking, prepare syrup (recipe below).
Toward eand of baking time, test Baklava for doneness by removing center piece. Pastry should be nicely browned and crisp. Spoon cooled syrup evenly over hot baklava. Coll completely in pan before removing pieces.
Combine all ingredients in medium saucepan and bring to a boil over mediun-high heat, stirring constantly until sugar is dissolved. Continue boiling gently, about 20 minutes. Remove from heat and allow to cool while Baklava continues baking. Remove cinnamon stick befor spooning over pastry.
Baklava may be wrapped individually in plastic wrap and stored in an airtight container in the refrigerator up to 2 months.