Pistachio baklava

Combine sugar, water and honey in a medium saucepan over medium heat; bring to a steady simmer for five to ten minutes until the sugar is dissolved and the syrup is like maple syrup.

Off the heat add lemon slices and two cinnamon sticks; cover and steep until cool, about one hour.

Shell the pistachios; pulse 10 to 15 long pulses in a food processor, adding the sugar and cinnamon toward the end and pulsing to combine, to a fairly fine powder with some visible chunks.

Brush the sides and bottom of the casserole generously with melted butter; keep the thawed phyllo under a moist towel.

Lay in one sheet of phyllo, tuck it in, and drizzle and brush with two to three tablespoons of butter; repeat for six layers, tucking down any overhang.

Spread a third of the nut mixture evenly into the corners and pat down; top with three buttered sheets; repeat for three nut layers, then finish with six buttered sheets, brushing the top with extra butter.

Refrigerate about an hour so the butter resolidifies and does not melt too fast in the oven, for more distinct, flaky layers.

Cut into diamonds, triangles or squares before baking.

Bake at 350F for 45 minutes until lightly browned and flaky.

Strain the solids out of the syrup and ladle it over the hot pastry, down the cracks between pieces, until it rises almost to the top of the sides.

Cool completely, at least four hours, as the pastry absorbs the syrup; garnish with chopped pistachios if wanted.