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1
Preheat the oven to 400.
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2
Butter a 13-by-9-inch glass baking dish.
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3
In a food processor, pulse the pistachios with 1/2 cup of the sugar just until the nuts are finely ground.
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4
Transfer to a medium bowl and stir in half the butter.
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5
Stack the phyllo sheets and cut them in half crosswise.
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6
Set a half sheet of phyllo in the prepared baking dish and brush lightly with some of the remaining melted butter.
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7
Repeat with 11 more half sheets of phyllo, buttering each sheet; don't worry if the pastry tears a little.
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8
Cover the remaining phyllo with a towel.
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9
Spread the pistachio mixture evenly on the phyllo in the baking dish.
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10
Top with the remaining phyllo sheets, buttering each sheet as above.
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11
Drizzle any remaining butter over the top.
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12
Using a sharp knife, make diagonal slices 1 1/2 inches apart all the way through the baklava; slice similarly in the opposite direction to make a diamond pattern.
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13
Bake for about 20 minutes, or until evenly browned on top.
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14
Meanwhile, in a saucepan, combine the remaining 1 cup of sugar with the water and bring to a boil over moderate heat, stirring to dissolve; remove from the heat.
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15
Stir in the honey and cinnamon.
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16
Pour the syrup evenly over the baklava and let cool completely before serving.
