Baclava

Preheat your oven to 350°F (175°C).

In a bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon.

Brush a 9x13 inch baking dish with some of the melted butter.

Layer half of the phyllo dough sheets in the dish, brushing each sheet with melted butter as you go.

Spread the nut mixture evenly over the layered phyllo.

Layer the remaining phyllo sheets on top, again brushing each sheet with melted butter.

Using a sharp knife, cut the assembled baklava into diamond or square shapes.

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

While the baklava bakes, make the syrup: In a saucepan, combine granulated sugar, water, honey, and vanilla extract. Bring to a boil, then simmer for 10 minutes.

Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot baklava.

Allow the baklava to cool completely so the syrup is absorbed before serving.