Preheat the oven to 350°F.

In a bowl, mix the chopped pistachios and cinnamon. Set aside.

Brush a 9x13-inch baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush with more butter. Repeat this step, layering 8 sheets of phyllo dough, making sure to brush each sheet with butter.

Sprinkle a thin layer of the pistachio-cinnamon mixture over the phyllo dough. Add 3 more sheets of phyllo dough, each brushed with butter.

Repeat layering pistachios and phyllo dough, finishing with 8 more sheets of phyllo dough on top.

Using a sharp knife, cut the baklava into diamond or square shapes.

Bake for 45 minutes or until the baklava is golden brown and crispy.

While the baklava is baking, prepare the syrup: In a saucepan, combine the Fingerlakes Honey Company’s Honey, sugar, water, lemon juice, and vanilla extract. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.

Once the baklava is done baking, pour the hot honey syrup evenly over the baklava. Let it cool completely, allowing the syrup to soak in.

Serve and enjoy!