Preheat oven to 350 degrees F. Butter a rectangular baking pan. Make sure the phyllo dough fits inside the pan.

To make the syrup, put 2 cups sugar, honey, lemon juice and cinnamon stick in a saucepan with 1 cup water and bring to boil, stirring. Simmer for 5 to 6 inutes or until the sugar is completely dissolved, then take off the heat and cool. Remove the cinnamon stick from the pan.

Mix the pistachios, sugar and cinnamon together in a bowl. Set aside.

Open the package of phyllo dough and carefully unroll. Only remove the sheets as you need them and keep the remainders covered with a damp towel to prevent them from drying out.

Lay 1 sheet of phyllo on the buttered baking pan and brush the butter over the top. Cover with another sheet of phyllo dough, brush it with butter and continue in this way until you have a stack of 6 sheets lining the bottom of the pan.

Spread half of the nut mixture over the phyllo, patting it down firmly and leveling the surface.

Cover with another four sheets of phyllo, buttering each one. Add the reminder of the nuts, then three more buttered sheets of phyllo, ending with a buttered top.

Using a very sharp knife, cut a diamond or square pattern in the baklava.

Bake for 25 to 30 minutes or until golden on top.

Remove from the oven. Slowly pour half the syrup all over the baklava. Wait for it to be absorbed, then pour over the rest.

Cool completely, before serving.