4 c pecans finely,Chopped
1/2 c sugar
1 t cinnamon
1 lb phyllo (strudel leaves)
1 c oleo,melted
1 honey,12 oz.
Yield: 1 Servings
Combine pecans, sugar and cinnamon and set aside. In baking dish,
place 1 sheet phyllo, allowing it to extend up sides of dish; brush
with margarine. Repeat to make 5 layers of phyllo; sprinkle with 1 cup
pecan mixture. Place one sheet of phyllo over mixture; brush with
margarine. Repeat to make 6 layers. Sprinkle 1
cup mixture. Repeat 2 more times. Place remaining phyllo on top of last
pecan layer. Trim off excess phyllo from edges; with sharp knife cut
just halfway through all layers in a diamond pattern. Bake at 300
degrees for 90 minutes or until golden brown. Meanwhile, in a quart
saucepan over medium-low heat, heat honey until hot but not boiling.
Spoon hot honey evenly over baklava. Cool for 1 hour.