This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts.

1 Preheat oven to 450 degrees F.  2 Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 13 x 9 inch baking pan.

Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit.  3 Sprinkle 2 tablespoons of pecans over the phyllo dough.  4 Layer 3 more sheets of dough and sprinkle with 2 tablespoons of pecans. Continue dough - pecan layers until pan is 3/4 full.  5 With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.  6 Bake 45 to 50 minutes, until dough is golden brown.  7 While dough is baking, combine the sugar, water and cinammon stick in medium saucepan and bring to boil, stirring constantly. Simmer for 10 minutes.  8 Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick.  9 Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Makes 2 dozen