Baklava with Pistachio Nuts

Instructions

Thaw frozen phyllo in its sealed package and leave it closed until you are ready to build the pastry. If you are short on time, you can thaw the sealed package in warm water. Pulse the pistachios with the powdered cinnamon in a food processor until finely chopped but not ground to a powder.

Combine the sugar, honey, water, cinnamon sticks and lemon juice in a large pot and stir well. Boil until a candy thermometer reads 220°F (100°C), then take the pot off the heat, skim the surface and let the syrup cool. Remove the cinnamon sticks. The lemon keeps the syrup from crystallizing as it cools.

Melt the butter in a saucepan while the syrup boils. Clarifying it is optional. Heat the oven to 350°F (180°C).

Unfold the phyllo and brush the baking pan with melted butter. Keep the unused sheets under a damp towel so they do not dry out, and make sure the butter is fully liquid before you start. Lay 6 sheets in the pan, brushing each with butter, and set aside 6 more sheets for the top.

Sprinkle a handful of the nut mixture over the sixth sheet, add another sheet, and repeat until the nuts are used up and only the reserved sheets remain. Lay the last 6 sheets on top, brushing each with butter.

Cut the pastry all the way through into diamond shapes with a very sharp knife, then sprinkle the top with water. Bake for 1 hour, or until the tops are medium golden brown.

Ladle the cooled syrup over the hot pastry as soon as it comes out of the oven. Let it sit for 5 to 15 minutes, then tilt the pan up to 45 degrees to drain off excess syrup. Let the baklava cool to near room temperature before serving.