16 oz pckg phyllo dough (NOT puff pastry)
1 c butter, melted
1 lb pistachios (weight with shells), roasted, NO SALT. This is 2c shelled.
1 tsp cinnamon
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:
1 c sugar
1 c water
When sugar is fully dissolved, add:
1 tsp vanilla
1/2 c 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.
