Pistachios are prized for their mild, buttery flavor and green color. Showcased in this classic Middle Eastern dessert, our Pistachios, in Shell, Roasted, Salted can be used as liberally as desired.
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Position rack in lower third of oven, and preheat to 350ºF.
Combine nuts and cinnamon in bowl.
Brush 9-inch by 13-inch baking dish with butter. Layer 10 pieces of phyllo in dish, brushing each piece with butter before adding next (keep remaining dough covered with damp towel). Sprinkle one quarter of nut mixture over dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding next. Sprinkle with another quarter of nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of nut mixture, 4 more pieces of phyllo with butter, and remaining nuts.
Layer remaining 10 pieces of phyllo on top of nuts, brushing each with butter. Brush top piece with extra butter. Slice from corner to corner across top of baklava, then make diagonal slices, about 1-1/2 inches apart, to create diamond pattern. Transfer to oven and bake until golden, about 1 hour.
Bring sugar, honey and water to a boil in saucepan over medium heat and cook for 10 to 15 minutes. Add lemon juice, and boil 2 more minutes, then let cool slightly.
Pour syrup over warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.