Heavenly Pistachio Baklawa

1.Preheat your oven to 350°F (175°C).

2.In a bowl, combine the finely chopped pistachios, ground cinnamon, and salt. Mix well and set aside.

3.Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Take a 9x13 inch baking dish and brush the bottom with melted butter.

4.Layer 8 sheets of phyllo dough in the baking dish, brushing each sheet with melted butter before adding the next one.

5.Spread half of the pistachio mixture evenly over the phyllo layers.

6.Layer another 4 sheets of phyllo dough on top of the pistachios, brushing each with melted butter.

7.Spread the remaining pistachio mixture over the phyllo.

8.Top with another 8 sheets of phyllo dough, again brushing each with melted butter.

9.Using a sharp knife, cut the baklawa into diamond or square shapes before baking.

10.Bake in the preheated oven for 45-50 minutes, or until golden brown and crispy.

11.While the baklawa is baking, prepare the syrup. In a saucepan, combine the sugar, water, honey, and vanilla extract. Bring to a boil, then reduce the heat and simmer for about 10 minutes until slightly thickened.

12.Once the baklawa is done baking, remove it from the oven and immediately pour the hot syrup evenly over the hot baklawa.

13.Allow the baklawa to cool completely before serving, letting the syrup soak in for at least 2 hours.