1 lb. filo pastry sheets
3 lbs. pecans
1 1/2 lbs. unsalted butter (no substitute)
1 tsp. cinnamon
1/2 c. sugar

Grind pecans fine, add sugar and cinnamon and mix thoroughly. Melt butter. Line 10"x15" baking pan with pastry sheet, brush with butter; repeat this process until six pastry sheets line bottom of pan. Brush sixth layer with butter and sprinkle with nut mixture. Add another pastry sheet, brush with butter, sprinkle with nut mixture; repeating this process until all ingredients are used, ending with eight pastry sheets. Trim and cut in 2" diamond pieces. Pour remaining melted butter over pastry. Bake at 300 degrees for approximately 1 hour or until golden brown. While pastry is baking, prepare syrup.

SYRUP:

1 1/2 c. sugar
1 1/2 c. honey
3/4 c. water
3 tbsp. lemon juice

Boil together and spoon over pastry after removing it from oven. DO NOT KEEP IN TIGHTLY CLOSED CONTAINER.