Combine all the ingredients for the filling.

Place the unrolled package of phyllo under a damp towel.  Cut six sheets to fit a buttered 15 X 11 X 2 pan (keep the remaining phyllo covered as much as possible).  Place the first sheet in the pan, using a pastry brush, brush the sheet with some melted butter.  Continue layering and buttering with the other five sheets.  Sprinkle the sixth sheet with 2 cups of the filling.  Cut four more sheets and layer as before. Sprinkle the top sheet with 2 more cups filling. Cut another four sheets and layer as before. Sprinkle with the remaining filling. Cut six more sheets and layer, making sure the top sheet is not torn.

Cut the baklava into approx. 2" squares being sure not to cut through the bottom six layers.
Bake for 55 to 60 min. at 325 degrees until golden brown.

While baking, make the syrup.  In a sauce pan, combine all the ingredients and bring to a boil. Reduce heat and simmer 20 min.  Strain to remove the vanilla bean.  Pour the hot syrup over the hot baklava.  Cool in the pan on a wire rack.
Cut through the bottom layers.