Greek Baklava
5 cups chopped pecans
1/2 cup sugar
1 Tablespoon cinnamon
1 1/2 cups butter, melted
1 1/2 pounds phyllo dough (found in the frozen section)
The Syrup:
2 cups sugar
1 1/2 cups water
1/2 cup honey
1 cinnamon stick
3 cloves
Preheat oven to 250°.
Mix together the pecans, sugar, and cinnamon. Set aside.
Using a 9 x 13 inch cake pan, brush the bottom well with melted butter. Use four sheets of the phyllo dough, brushing each one with butter before adding the next one. Top with a fifth sheet of phyllo dough, but do not brush it with butter. Sprinkle with 1 cup of the chopped pecans. 
Cover that layer of pecans with a sheet of phyllo dough and butter it. Top that sheet with one sheet of UNBUTTERED phyllo dough. Top that unbuttered sheet with one cup of chopped pecans. Continue in this manner until all the pecans are used (five layers).
Reserve five sheets of phyllo dough for the top layer. Brush each of the top five layers with butter before adding the next sheet. If any butter remains, drizzle it over the top layer of phyllo.
Score the baklava into the traditional diamond shaped pieces (or like me, cut it into rectangular pieces) without cutting all the way through the bottom layers.
Bake at 250° for one hour. Remove from the oven and cool COMPLETELY!
To prepare the syrup: Put the water and sugar into a large saucepan and bring it to a boil. Boil for five minutes. Add the honey, cinnamon, and cloves. Boil for five minutes longer. Remove the cinnamon stick and cloves. Pour the hot syrup over the cooled baklava. Cool, then cut through the bottom layers.
NOTE: You must always pour hot syrup over COOLED baklava - never hot on hot! This will prevent the baklava from becoming a soggy, unappetizing mass. Baklava should always be crisp and yet moist at the same time.

