Lay down a sheet of parchment paper on a cookie sheet and then put your first layer of phyllo dough down on it. Brush the phyllo with a little butter and then sprinkle about one-third of the walnuts. Mix the sugar and cinnamon together and then sprinkle 1/3 C over the walnuts. Repeat the phyllo, butter, sugar-cinnamon and walnut steps two more times, finishing with the fourth sheet of phyllo.
Cut the pastry into 3 inch squares with a sharp knife. Cover the pastry with another sheet of parchment and another cookie sheet.
Bake for about 18-23 minutes, or until golden brown. Remove from oven and serve while warm with the ice cream and a drizzle of honey.