BAKLAVA WITH PISTACHIO NUTS
1 recipe basic sweet syrup (see below)
1 pound shelled pistachio nuts - ground
2 tsp. sugar
1/2 tsp. rosewater
1 lb. phyllo pastry
1 lb. melted sweet butter (for brushing the phyllo)
Prepare basic sweet syrup and set it aside to cool. Preheat the oven to 350. Mix the nuts, sugar and rosewater together. Lightly grease a 9x13x2 1/2 inch baking pan. Divide whole phyllo sheets in half and cover with plastic wrap or a damp towel until ready to use (this prevents them from drying out). Butter half the sheets one at a time and place in the baking pan until one half of the phyllo sheets are used. (Spread out and overlap the sheets to make sure the surface is covered.) Pour the nut mixture over the phyllo and distribute evenly. Cover the nut mixture with the remaining phyllo sheets in the same manner as before, brushing each half-sheet individually with melted butter. With a sharp knife, mark diamond shapes on the phyllo, cutting only 3/4 of the way through, not to the bottom of the pan. Bake until golden brown about one hour. Remove from the oven and immediately pour the cooled syrup over the pastry.
BASIC SWEET SYRUP
2 cups sugar
1 cup water
1 tablespoon lemon juice
1 stick cinnamon
2 tbs. honey
Boil the sugar, water, lemon juice and cinnamon for 20 minutes. Remove from the heat and add honey. Return syrup to low heat and simmer for 2 minutes.