Greek Baklava

Make the syrup: Take a saucepan and add the water, sugar, honey and cinnamon stick. Squeeze the juice from the lemon half and drop the whole lemon half in the pan

Bring to a boil and stir until sugar and honey dissolves then down to medium heat for about 5 minutes, take off heat and cool to room temperature then take out the lemon half and cinnamon stick

Make the Baklava: Mix pecans with the ground cinnamon, melt the butter, clarify it and butter the pan

Place one sheet in the pan and brush butter all over it, repeat until you do 10 sheets on top of one another layering each with butter

Place about a 1/4 of the nut mixture on top of the 10 buttered sheets

It goes like this: 10 buttered sheets 1/4 nut mixture. 5 buttered sheets. 1/4 nut mixture. 5 buttered sheets 1/4 nut mixture. 5 buttered sheets. 1/4 nut mixture. 15 buttered sheets on top

Butter the very top, even pour the rest of your butter and carefully cut baklava lengthwise 4 rows then cut diagonally for diamonds

Place a whole clove in each diamond shape and bake at 300 degrees for one and a half hours depending on your oven. Make sure it is golden and flaky on top

When baklava is done take out the oven and spoon or ladle the cool syrup all over the baklava concentrating in the cuts. Remember cool syrup, hot baklava

Let it sit for at least 8 hours to overnight to soak up all the sweet syrup (I know it's hard to resist)

It can be stored at room temperature for a week, longer in the fridge ENJOY !!