Baklava

Syrup:
Boil 1 cup sugar, third cup water. Add two thirds cup honey, and rosewater or vanilla.

Filling:
1 pound chopped pistachios or walnuts mixed with half cup sugar and 3 oz. melted butter.

Pastry:
12 sheets fillo
4 oz. clarified butter.

Cut sheets in half, and layer 12 sheets, brushing each with butter. Spread filling, and repeat with remaining 12 sheets. Cut into diamond shapes. Bake at 375 until golden.
Pour syrup over hot pastry. Cool to room temp. Chill overnight. Re-cut, and remove from pan.

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