Instructions

1. Melt butter in a microwave-safe bowl for 3 minutes at 50% power. If using salted butter, allow the salt to settle before using and then only use the top of the butter liquid.
2. In a medium bowl, mix Nutella and Peanut Butter in microwave safe bowl. Heat for 40 seconds.
3. In mixing bowl, combine nuts and cinnamon.
4. Preheat oven to 350°F and butter all sides and bottom of your 9" x 13" glass baking dish.
5. Unwrap the roll of phyllo dough and cut in half so that it fits the pan. Cover with a damp kitchen towel to keep it from drying out.
6. Brush bottom of the pan with melted butter using a pastry brush and lay a single sheet down in the pan. Butter top of the sheet and place another over top and butter as well. Continue layering with 8 more sheets, applying butter between each one.
7. Once you lay down the 10th sheet, spread 1/3 of the Nutella/Peanut Butter mixture onto the phyllo evenly. Add 1/3 of the nuts.
8. Continue layering 10 sheets of phyllo pastry, buttering in between layers.
9. Spread another 1/3 of the Nutella/Peanut Butter mixture evenly. Add 1/3 of the nuts.
10. Continue this cycle one more time until you have 3 Nutella/Peanut Butter layers.
11. The final top layers of phyllo should have 10 sheets of phyllo, buttering in between.
12. Using a sharp knife, cut all the way through the layers of the baklava in 4 long rows and 6-8 diagonal cross-wise.
13. Bake 45-50 minutes or until the top of the baklava is golden brown.
14. While the baklava is baking, heat the water, sugar, honey, vanilla, and cinnamon sticks in a medium saucepan. Bring to a boil and then reduce the heat to a low setting until the baklava comes out of the oven.
15. When the baklava is done pour the hot honey mixture over the top evenly. Let cool completely before covering. Store in the refrigerator for up to a week, freeze up to a month.