This is a very rich and special treat around our house.

1 (2 pound) box filo dough, defrosted and at room temperature
1-1/2 cups raw pistachio pieces
1-1/2 cups raw almond pieces
2 teaspoons cinnamon
3-1/4 cups sugar
1 cup (2 sticks) margarine, melted
1-1/2 cups water
1 tablespoon honey

Preheat oven to 350 degrees. Mix the nuts with the cinnamon and ΒΌ cup sugar. With a pastry brush, brush a light layer of margarine across the bottom of a 9×13-inch pan (better not to use aluminum). Take the filo 2 sheets at a time and layer across the bottom of the pan, brushing each layer with margarine. After using half the sheets, pour the nut mixture across the whole. Then continue layering filo and margarine until sheets are all used up. Cut into diamond-shaped pieces and bake for 45 minutes to 1 hour until top is golden. In the meantime boil together the remaining 3 cups sugar, water and honey. Simmer for 10 minutes and remove from heat. Pour this carefully over the baklava and allow it to be absorbed. Cool, cover and store in the refrigerator. Freezes well.

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