Pistachio Baklava
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INGREDIENTS 1 (1-pound) package phyllo pastry, at room temperature
1-1/2 cups butter, melted
4 cups finely chopped pistachios
1/2 cup sugarSYRUP
1 cup sugar
1 cup honey
2 (3-inch) cinnamon sticks
Juice of 1 orange
Juice of 1 lemon
3/4 cup waterPreheat 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 butter.
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 sticks.
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