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Pistachio Baklava
From the kitchen of Stephanie Knewasser.  I found this recipe at
allrecipes.com. This originates from a lady in Greece.  It didn't specify
which type of nut to use, but Scott had tasted Pistachio Baklava in Greek
Town Detroit, which he always raved about, so I always use Pistachios.
16 oz pckg phyllo dough (NOT puff pastry)
1 c butter, melted
1 lb pistachios: roasted, no salt (weight with shells )
1 tsp cinnamon
1 c water
1 c sugar
1 tsp vanilla
1/2 c honey

Preheat oven to 350.
Brush bottom & sides of 9x13 pyrex pan with butter.
Shell nuts & chop fine. Toss with cinnamon. Set aside.

Unroll phyllo dough. Cut whole stack in half, to fit pan.
Cover unused phyllo with a damp cloth (to keep it from drying out while
you work).

Place 2 sheets of dough in pan, butter thoroughly.
Repeat until you have 8 sheets layered.
Sprinkle 2-3 Tbsp nut mixture on top.
Top with 2 sheets of dough, butter, nuts...
The top layer should be 6-8 sheets deep, butter.
Use a very sharp knife to cut 4 rows.
Then cut into diamonds or triangles.
Cut all the way to the BOTTOM of the pan.
Bake 50 minutes or until golden & crisp.
While baklava is baking boil sugar & water until sugar is melted.
Add vanilla & honey.
Simmer 20 minutes.

Remove baklava from oven & immediately spoon sauce over it. Cool
completely.
Serve in cupcake papers. Freezes well.
LEAVE UNCOVERED.  IT GETS SOGGY WHEN COVERED.
Makes 3 dozen.
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