1 box filo pastry sheets
1 lb. sweet unsalted butter
4 c. finely chopped pecans

Mix with: 1 tsp. cinnamon 1/2 tsp. cloves (or to taste)

Butter a 17 x 14 inch pan. Place 10 pastry sheets in bottom of pan, brushing each with butter. Spread with 1/3 of chopped pecans. Next, add 4 more pastry sheets, still brushing each with butter. Continue until all pastry and pecans are used, ending with pastry. Cut in desired shapes (before cooking).

(I prefer to cut mine in triangles by cutting straight down the long side of the pan and then cutting diagonally across the other way, starting in one corner. You can start in whatever corner you want to.)

Pour remaining butter over top and sprinkle with a few drops of water and bake at 325 to 350 degrees until golden brown (approximately 40 to 45 minutes).

SYRUP:

3 c. sugar
1 1/2 c. water
3 tbsp. honey

Combine above ingredients and boil for approximately 45 minutes. Remove Baklava from oven when golden brown and pour the hot syrup over entire pan.