Baklava

• 2 cups sugar
• 1 cup water
• 3/4 cup honey
• 2 tablespoons brandy
• 1 tablespoon fresh lemon juice
• 1 (3-inch) stick cinnamon
• 12 cups finely chopped pecans (3 pounds, shelled)
• 1 cup sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 (16-ounce) package frozen phyllo dough, thawed
• 1 pound unsalted butter, melted
• Whole cloves

1. Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely.
2. Combine pecans and next 3 ingredients, stirring well.
3. Cut phyllo sheets in half crosswise; cover with plastic wrap.
4. Brush 2 (13- x 9- x 2-inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing each sheet with butter; top with 2 cups pecan mixture.
5. Place 3 phyllo sheets over pecan mixture, brushing each sheet with butter; top with 2 cups pecan mixture. Repeat with 3 more phyllo sheets and 2 cups pecan mixture; top with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with remaining phyllo sheets, butter, and pecan mixture in second pan.
6. Cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter. Insert a clove in center of each diamond.
7. Bake at 300u0b0 for 1 hour. Remove from oven, and pour syrup evenly over baklava. Cool completely in pans on wire racks.
8. Cut again diagonally; remove from pans, and store in airtight containers at room temperature.

sugar, water, honey, brandy, lemon juice, cinnamon, pecans, sugar, ground cinnamon, ground cloves, frozen phyllo, butter, cloves

Taken from www.myrecipes.com/recipe/baklava-1 (may not work)