Pistachio-Cranberry Baklava

1 ½ cups pistachio nuts, finely chopped

1 ½ cups dried cranberries

1 ⅓ cups sugar

½ teaspoon ground cardamom

¾ cup butter, melted

½ of a 16-ounce package (20 to 24 sheets) frozen phyllo dough (14×9-inch rectangles), thawed

¾ cup water

3 T. honey

1 teaspoon vanilla

Preheat oven to 325°F. For filling, in a large bowl stir together pistachio nuts, dried cranberries, 1/3 cup of the sugar, and the cardamom; set aside. B Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough; cover phyllo dough with plastic wrap. Layer one-fourth (5 or 6) of the phyllo dough sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the filling. Repeat layering phyllo dough sheets and filling twice more, brushing each sheet with melted butter. Layer the remaining phyllo dough sheets on top of the last layer of filling, brushing each sheet with melted butter. Drizzle with any remaining melted butter. Using a sharp knife, cut baklava into 24 to 48 diamond-, rectangle-, or square-shape pieces. Bake for 35 to 45 minutes or until golden brown. Cool slightly in pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the remaining 1 cup sugar, the water, honey, and vanilla. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Pour the syrup evenly over the slightly cooled baklava; cool completely.