- 1 cup unsalted butter
- 16 ounce package phyllo sheets
- 2 cups chopped pecans
- 1½ cups water
- ⅓ cup white sugar
- 1 cinnamon stick
- 1 cup honey
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan.
Layer 4-6 phyllo sheets in the pan. Sprinkle with ½ cup of pecans over the phyllo sheets, brush generously with the melted butter, and sprinkle with ½ cup of pecans. Continue layering until all is used.
With a sharp knife, cut phyllo sheet to form diamonds. Add remaining butter over the filling.
Bake 45 to 50 minutes in the preheated 350 degrees oven until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan and bring to a boil, stirring constantly. Simmer for 10 minutes.
Mix in honey and remove from heat and discard cinnamon stick.
Pour honey mixture over hot baklava. Let it cool and serve warm.