½ cup butter, melted
1/2cup corn oil
1 package (16 ounce) phyllo dough, thawed
¾ cup unsalted pistachio nuts, finely chopped
1/3 cup sugar
1/3 cup honey
2 teaspoons cinnamon
2 teaspoons juice from lemon
2 tbls of dry bread crumbs
Preheat oven to 350 degrees. Butter a 15-in. x 10-in. x 1-in. baking pan.
In a bowl, combine pistachio nuts and cine on bread cumbs and 2 tbls of sugar Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough.
Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet.
Using a knife, cut the baklava into 1 ½”
Bake for 50 minutes or until golden brown. About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for five minutes. When Baklava is finished cooking, drizzle hot syrup over top and let cool.