Pistachio Baklava

Pistachio Baklava

1 (1 pound) package phyllo pastry, at room temperature
1-1/2 cups butter, melted
4 cups finely chopped pistachios
1/2 cup sugar


1 cup sugar
1 cup honey
2 (3") cinnamon sticks
Juice of 1 orange
Juice of 1 lemon
3/4 cup water

Preheat oven to 325 degrees. On a 15-1/2 x 10-1/2 x 2-inch jelly-roll pan,
place 2 sheets phyllo, overlapping. Generously brush top sheet with some of
the butter; repeat with 12 more sheets of phyllo, buttering every other
sheet. (Cover remaining phyllo dough with damp kitchen towel.)

In a bowl, mix nuts with 1/2 cup sugar; sprinkle buttered top sheet with
1-1/2 cups mixture. Top with 6 more sheets, buttering every other sheet.
Sprinkle 1-1/2 cups nut mixture over top sheet; top with 6 more sheets,
buttering every other sheet. Continue with remaining mixture, phyllo and

Bake 1 hour. Turn off oven; leave baklava in oven for 1 hour.

Meanwhile, in a saucepan, mix syrup ingredients. Bring to boiling, stirring
until sugar dissolves. Simmer, uncovered, 20 minutes. Discard cinnamon

Remove baklava from oven; quickly and gently cut into diamond shapes,
cutting down through all layers into crosswise, diagonal rows 1-1/2-inches
apart. Repeat, cutting crosswise rows at opposite angle. Pour hot syrup over
baklava. If desired, sprnkle with additional chopped pistachios.

Cool in pan on wire rack at least 2 hours. Cover with aluminum foil; let
stand overnight. Store at room temperature or refrigerate.

Makes about 40 servings