Baklava

Mix 4 cups of pecans with sugar and cinnamon; set aside. Begin to melt butter until hot.

Take filo dough out of package and place (gently) on a sheet of wax paper.

Place a damp kitchen towel or cheesecloth over the top of filo dough; it will dry out fast.

In a deep pan (roasting pan, 10 x 14-inch), take a pastry brush and baste the bottom with butter.

Peel the filo dough (you may take a couple of sheets at a time), fold in half and place in pan.

Baste each layer with butter.

Repeat this until you have used approximately 1/2 of the filo dough.

Spread the nuts evenly and repeat with the layers of filo dough and basted butter.

Cut into diamond shapes before baking; gently pour the remaining butter over the baklava.

Bake at 350° until golden brown, about 1 hour.

Cool completely before applying syrup mixture below.