Greek Pecan Baklava

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 cups sugar
• 1 cup water
• 3/4 cup liquid honey
• 2 tablespoons brandy
• 1 tablespoon fresh lemon juice
• 1 (3 inch) cinnamon sticks
• 3 lbs finely chopped pecans
• 1 tablespoon cinnamon
• 1 teaspoon clove
• 1 cup sugar
• 1 tablespoon cinnamon
• 1 teaspoon clove
• 1 (16 ounce) package frozen phyllo dough, thawed
• 1 lb unsalted butter, melted (no substitutions!)

Recipe

• 1 in a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup completely.
• 2 in another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
• 3 brush 2 (13 x 9-inch) baking pans with melted butter.
• 4 place 8 phyllo sheets in 1 pan, brushing each sheet with melted butter, then top with 2 cups pecan mixture.
• 5 place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
• 6 repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
• 7 top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
• 8 repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
• 9 using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
• 10 insert a clove in the center of each diamond.
• 11 bake in a 300°f oven for 1 hour.
• 12 remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
• 13 cool completely in the pans on wire racks.
• 14 when cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.