Stir together the walnuts, sugar and cinnamon. Brush the bottom of a 12x71/2x2 inch baking dish with butter. Place 2 sheets of phyllo crosswise in baking dish, overlapping each sheet in the center and allowing the three sides to lap over the edges of the dish. Brush with melted butter. Repeat three times. Sprinkle with 1/2 to 1/3 cup of nuts. Place 2 phyllo sheets and nut layers four more times. Top with six more phyllo sheets. Cut before baking into 5 equal strips widthwise and then cut those on a diagonal to make triangles. Bake at 350* for 50-55 minutes. Pour the cooled syrup over the warm cookies and allow to cool before removing from the pan.
This sounds confusing if you've never made it -- the idea is to have layers of dough and nuts finishing with dough on top. You can fold your dough however it works best for you as long as you do it in many layers. Remember to keep a slightly damp towel over the phyllo dough as it dries out and crumbles very quickly. You can also use a larger baking dish if it is easier for you, just cut the phyllo to fit.