Pistachio Baklava

Total Time: 3 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 2 hrs

Ingredients

• 1 cup pistachios, rinsed and patted dry
• 3 cups walnuts
• 1 1/3 cups sugar, divided
• 2 teaspoons cinnamon
• 1 (16 ounce) package phyllo dough, thawed according to directions
• 1 1/4 cups unsalted butter, melted
• 3/4 cup mild honey
• 2 tablespoons fresh lemon juice

Recipe

• 1 preheat oven to 300.
• 2 chop pistachios in food processor until finely chopped.
• 3 add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. set aside.
• 4 lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed.
• 5 brush well with melted butter.
• 6 continue with 7 more sheets, brushing each sheet well with butter.
• 7 if butter hardens, just microwave briefly to soften.
• 8 scatter a generous 1/3cup nut mixture over phyllo.
• 9 add 2 more sheets, brushing each well with butter.
• 10 add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter.
• 11 place baklava in freezer for 10 minutes for easier cutting.
• 12 slice in 2" wide diamond-shaped pattern. (or squares if that is easier).
• 13 at this point it my abe wrapped with heavy duty aluminum foil and frozen if desired.
• 14 set baking dish on middle oven rack and place a shallow pan of water underneath.
• 15 bake for 2hrs and 10 minutes or until golden brown.
• 16 frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown.
• 17 combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan.
• 18 bring to boil over high heat, reduce to low and simmer uncovered 20 minutes.
• 19 pour into spouted measuring cup and cool to room temperature.
• 20 drizzle syrup evenly over baklava.
• 21 cool to room temperature, cover loosely with foil and let stand overnight before serving.