PISTACHIO BAKLAVA

Ingredients
1 tsp chopped pistachio
1 tsp ground cinnamon
dough
1 cup butter, melted
1 cup sugar
1 cup water
1/2 cup honey
1 tsp vanilla extract
1 tsp lemon juice

Preparation:

Preheat oven to 175 °C.

Butter a 9x13 inch baking dish.

Toss together the cinnamon and the pistachio.

Unroll the dough and cut whole stack in half to fit the dish.

Cover the dough with a damp cloth while assembling the baklava, to keep it from drying out.

Place two sheets of dough at the bottom of the prepared dish.

Brush generously with butter. Sprinkle 2 to 3 tablespoons of the cinnamon and pistachio mixture on top.

Repeat layers until all ingredients are used, ending with about 6 thin layers of dough. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

Bake in preheated oven 50 minutes, until golden and crisp.

While the baklava is baking, take saucepan and boil the sugar and water over medium heat. Add in the honey and vanilla along with the lemon juice and let it simmer for 20 minutes.

Once it has finished baking, remove the baklava from the oven and pour the syrup over it.

Cool and serve.