Baklava

This dessert, pronounced BAHK-lah-vah, has a delicate flavor and texture, and makes a wonderful gift. It also freezes well when stored in an airtight container.

Yield: about 10 dozen

Ingredients

• 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

Preparation

Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely.

Combine pecans and next 3 ingredients, stirring well.

Cut phyllo sheets in half crosswise; cover with plastic wrap.

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.

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.

Cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter. Insert a clove in center of each diamond.

Bake at 300° for 1 hour. Remove from oven, and pour syrup evenly over baklava. Cool completely in pans on wire racks.

Cut again diagonally; remove from pans, and store in airtight containers at room temperature.