Turkish Pistachio Baklava

Turkish Pistachio Baklava

Makes about 30 diamonds

Ingredients:
1 lb filo dough
1/2 lb sweet (unsalted) butter
2 cups ground pistachios

Syrup:
3 cups sugar
2 cups apricot nectar
2 tablespoons honey
1 tablespoon lemon juice

Directions:
Preheat the oven to 275°F (the original recipe used 200°F, but the center can stay doughy at that temperature).
Melt the butter and grease an 11x16 jelly roll pan.
Lay 1 sheet of filo in the pan and brush with butter (fold the edges over if it doesn't fit exactly). Repeat until you have used about half the sheets.
Spread the nuts evenly over the surface. Continue layering filo sheets, brushing each with butter. Pour any remaining butter over the top.
Cut into diagonal strips to form diamond shapes.
Bake 2 1/2 hours, watching carefully after 2 hours; the top should be light golden brown.
Syrup: Bring the syrup ingredients to a boil, then simmer to a heavy syrup, about 20-25 minutes.
When the baklava is done, carefully drain off any excess butter if needed. Brush the surface lightly with butter.
Pour the warm syrup over the pastry a little at a time until all is absorbed. Cool several hours.
Note: Baklava freezes very well. Don't worry if the lower filo layers tear; just patch them. Almonds, or half almonds and half pistachios, can be used instead of pistachios.