1 cup butter
I/3 cup sugar
1 tsp. cinnamon
2/3 cup pistachios
1 1/2 cups walnut (or use all pistachios or walnuts)
1 roll FILO dough
3/4 cup honey

Melt the butter. Chop nuts finely but leave some pieces (my preference). Mix sugar, cinnamon and chopped nuts together.Lightly butter a 13x 9 pan. A pastry or basting brush is very handy. You can use a smaller pan but FILO dough fit this one perfectly. Follow dough directions exactly for the FILO doughkeeping the layers covered so they won'tdry out.

Lay first layer of dough in pan and butter with brush, repeat layers of dough along with brushing onbutter 5 times. Spread with 3/4 cup nut and sugar mixture. This is not an exact process sook if a little more or less. Cover with another layer of dough and brush on butter on each layerrepeating 5 times. Another layer of nuts and 5 more layers of dough repeating butter brushing each time. Add last layer of nuts and finish off with the dough you have left. There may be fewer layers at the top. There should be three layers of nuts. If you run out of butter just melt more a 1/2 stick at a time. A lot depends on how you brush the butter on between layers.

Take a sharp knife and cut 4 or 5 rows lengthwise without going all the way to the bottom of the pan. Now on the diagonal cut 7 or 8 rows across the pan, again not cutting all the way down. This should give you the nice baklava diamonds but it tastes just as good cut into squares. This will make it easier to cut and serve after baking.

Bake at 325 for 35 - 45 minutes or until it is golden brown on top. Heat honey on stove or in microwave the last 5 minutes of cooking time. Immediately pour liquid honey over the top of pastry as soon as it comes out of the oven. Using a 1/4 cup measurer insures even coverage.

When cool finish cutting all the way through and try not to eat too much!