Pistachio Baklava - cooking recipe

Ingredients

1 cup pistachios, rinsed and patted dry
3 cups walnuts
1 1/3 cups sugar, divided
2 teaspoons cinnamon
1 (16 ounce) package phyllo dough, thawed according to directions
1 1/4 cups unsalted butter, melted
3/4 cup mild honey
2 tablespoons fresh lemon juice

Preparation

Preheat oven to 300.
Chop pistachios in food processor until finely chopped.
Add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. Set aside.
Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed.
Brush well with melted butter.
Continue with 7 more sheets, brushing each sheet well with butter.
If butter hardens, just microwave briefly to soften.
Scatter a generous 1/3cup nut mixture over phyllo.
Add 2 more sheets, brushing each well with butter.
Add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter.
Place baklava in freezer for 10 minutes for easier cutting.
Slice in 2\" wide diamond-shaped pattern. (or squares if that is easier).
At this point it my abe wrapped with heavy duty aluminum foil and frozen if desired.
Set baking dish on middle oven rack and place a shallow pan of water underneath.
Bake for 2hrs and 10 minutes or until golden brown.
Frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown.
Combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan.
Bring to boil over high heat, reduce to low and simmer uncovered 20 minutes.
Pour into spouted measuring cup and cool to room temperature.
Drizzle syrup evenly over baklava.
Cool to room temperature, cover loosely with foil and let stand overnight before serving.