Pistachio Baklava

Pastry

1 lb. phyllo dough
2 cups finely chopped pistachios
1/2 lb. sweet butter

Preheat oven to 325F. Melt butter. Grease 11" x 16" baking pan (jelly roll pan with 1" high sides). Lay 1 sheet phyllo on pan and brush generously with butter. (If the sheet doesn't fit exactly that's okay. If too long in one dimension just fold the excess over and butter. Alternate sides with the next sheet. If too short in one dimension just cover exposed area with next sheet, alternating sides with alternate sheets.) Continue with second sheet, etc., until all of the sheets have been used. Spread nuts evenly over the entire surface. Add the rest of the sheets and butter. Pour remaining butter over the top. Cut into diagonal strips to form diamonds. Bake 1/2 hour at 325F. Reduce heat to 250F and bake 1 hour.

Syrup

3 cups sugar
2 tablespoons honey
2 cups apricot juice (canned apricot nectar works)
1 tablespoons lemon juice

Combine all ingredients in a sauce pan. Bring to a boil and then reduce heat and simmer to a heavy syrup, 20-25 minutes. Drain excess butter from pastry. Brush surface lightly with butter. Pour warm syrup over pastry a little at a time until all is absorbed. Allow to cool several hours. Makes 30 diamonds.