Ingredients

Instructions

  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.