From the kitchen of Stephanie Knewasser.  I found this recipe
at allrecipes.com. This originates from a lady in Greece.  
Walnuts are commonly used in baklava, but Scott had tasted
Pistachio Baklava in Greek Town Detroit, which he always
raved about, so I always use pistachios.
16 oz pckg phyllo dough (NOT puff pastry)
1 c butter, melted
1 lb pistachios
(weight with shells), roasted, NO SALT = 2c
shelled
1 tsp cinnamon
1 c water
1 c sugar
1 tsp vanilla
1/2 c honey

Preheat oven to 350.
Brush bottom & sides of 9x13 pyrex pan with butter.
Shell nuts & chop fine. Toss with cinnamon. Set aside.

Unroll phyllo dough.
If needed, cut whole stack in half, to fit pan.
Cover unused phyllo with a damp cloth (to keep it from drying
out while you work).

Place 2 sheets of dough in pan, butter thoroughly.
Repeat until you have 8 sheets layered.
Sprinkle 2-3 Tbsp nut mixture on top.
This will not completely cover the phyllo.
Top with 2 sheets of dough, butter, nuts...
Repeat until 6-8 sheets of phyllo are left.
The top layer should be 6-8 sheets deep, butter.
Use a very sharp knife to cut 4 rows.
Then cut into diamonds or triangles.
Cut all the way to the BOTTOM of the pan.
Bake 50 minutes or until golden & crisp.
While baklava is baking boil sugar & water until sugar is melted.
Add vanilla & honey.
Simmer 20 minutes.

Remove baklava from oven & immediately spoon sauce over it.
Cool completely.
Serve in cupcake papers. Freezes well.
LEAVE UNCOVERED.  IT GETS SOGGY WHEN COVERED.
Makes 3 dozen.
"A smile is the prettiest thing you can wear."
Pistachio Baklava
I should have ground the nuts a bit more, but you can see how
the layers of dough and nuts work together.
Butter a 13x9 pan.
If the sheets are too
large for the pan, cut
to fit.
Cover unused phyllo
with a damp cloth or it
will dry out.
Layer phyllo, butter,
phyllo, butter... ok for
edges to curl.
I gently dab a silicone
pastry brush to apply
the melted butter.
Sprinkle with crushed
nuts.  It will be sparse.
Cut down the center of
the length of the pan.
Make 2 more cuts,
making 4 fairly even
rows.
Cut on the diagonal.  
This is tricky.  Take
your time.
Baked.  It will be dry
until the sugar syrup is
poured over it.
Pour the sugar syrup
over it & let it absorb.  
Don't cover or it will get
soggy.
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