For the syrup: Combine the honey, cinnamon stick and 1/2 cup water in a saucepan over medium heat. Boil for about 15 minutes. Set aside and let cool.
For the chokolava: Preheat the oven to 350 degrees F.
Melt the butter in a bowl in the microwave. Chop the walnuts and pistachios in a food processor or by hand and add in cinnamon.
Carefully unroll the phyllo from the package and, if needed, trim to fit a 13-by-9-inch pan. Cover the stack of phyllo with a towel or cloth.
Using a pastry brush, brush the bottom and sides of the pan with melted butter. Lay down one piece of phyllo dough and brush it with butter. Promptly re-cover the unused phyllo dough with the towel or cloth to prevent the dough from drying out and becoming brittle. Layer five sheets of phyllo dough, brushing each with butter.
Spread one-third of the chocolate-hazelnut spread on the fifth layer of phyllo dough. (I prefer to use a piping bag for this, but you can also spread it carefully with the back of a spoon.) Sprinkle one-third of the nut mixture on top of the chocolate-hazelnut spread.
Top this with three more layers of phyllo dough, each brushed with butter. Top with the next third of the chocolate-hazelnut spread and nuts.
Repeat with the three layers of buttered phyllo dough topped with spread and nuts. Top with remaining phyllo dough, one sheet at a time, each spread with the melted butter. Make one lengthwise cut and three crosswise cuts to make eight rectangles. Then cut each rectangle diagonally to make sixteen triangular pieces. Bake in the oven for 26 minutes.
Top the warm choklava with the syrup. Enjoy with a cup of coffee!
Choklava can be stored in an airtight container at room temperature for one week.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.