BAKLAVA #2
Regi Dean's Recipes 08/22/99
Desserts
Nita
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Brandy	2 TBSP.
Butter  (unsalted) melted	1 lb.
Fresh Lemon Juice	1 TBS.
Ground Cinnamon	1 TBS.
Ground Cloves	1 tsp.
Honey	3/4 cup
PASTRY	
Pecans, chopped (3 lbs.)	12 cups 
Phyllo Dough, thawed (1 Pkg.)	16 oz.
Stick Cinnamon	1 (3") sti
Sugar	1 cup
Sugar	2 cups
SYRUP	
Water	1 cup
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SYRUP
 Combine first 6 six ingredients in a saucepan.  Bring to a boil over 
medium-high heat, stirring constantly.  Immediately remove from heat. 
 Cool syrup completely.

NUT MIXTURE
Combine pecans and next 3 ingredients, stirring well.

PHYLLO
Cut sheets in half crosswise.  Cover with plastic wrap.

BUIDING THE BAKLAVA
1.  Brush 2 (9 x 13") baking pans with melted butter.  Place 8 phyllo 
sheets in 1 pan, brushing each sheet with butter.  Top with 2 cups 
pecan mixture.

2.  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 inot 3/4" diamonds, gently brush with remaining 
butter. 

Bake at 300* for 1 hr.  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 temperate.  
   YIELD:  ABOUT 10 DOZEN PIECES