Baklava

• 4 c. finely chopped pecans
• 1 lb. filo dough, thawed as directed
• 3 to 4 Tbsp. cinnamon
• 1 lb. sweet cream butter
• 1 c. sugar

1. Mix 4 cups of pecans with sugar and cinnamon; set aside. Begin to melt butter until hot.
2. Take filo dough out of package and place (gently) on a sheet of wax paper.
3. Place a damp kitchen towel or cheesecloth over the top of filo dough; it will dry out fast.
4. In a deep pan (roasting pan, 10 x 14-inch), take a pastry brush and baste the bottom with butter.
5. Peel the filo dough (you may take a couple of sheets at a time), fold in half and place in pan.
6. Baste each layer with butter.
7. Repeat this until you have used approximately 1/2 of the filo dough.
8. Spread the nuts evenly and repeat with the layers of filo dough and basted butter.
9. Cut into diamond shapes before baking; gently pour the remaining butter over the baklava.
10. Bake at 350u0b0 until golden brown, about 1 hour.
11. Cool completely before applying syrup mixture below.

pecans, filo dough, cinnamon, sweet cream butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171970 (may not work)