Baklava

Preheat oven to 350°F. Butter the bottom and sides of a 9x13-inch pan.

Toss pistachios, walnuts, and cinnamon together. Set aside.

Place 3 sheets phyllo pastry in the pan, brushing each sheet thoroughly with butter on top. Sprinkle about 1/3 of the nut mixture on top. Repeat layering 2 more times, saving some of the nut mixture for topping. Place last 3 sheets of pastry on top of the nuts, brushing each sheet thoroughly with butter. Sprinkle remaining nut mixture on top. 

Using a sharp knife, slice pastry lengthwise into 4 long rows, cutting all the way to the bottom. Afterwards, slice pastry crosswise diagonally, making diamonds. (You can also cut the pastry into squares). Bake for 15 minutes or until crisp and golden.

 

Meanwhile make the baklava sauce: boil water and sugar in a saucepan until sugar is melted. Add vanilla and honey; simmer for about 20 minutes. Add orange zest.

Remove baklava from oven and immediately spoon sauce over. Let cool before serving.