Baklava with pecans

Ingredients:

• 1 package frozen filo dough, thawed in the refrigerator
• 165 g butter
• 4 cups chopped pecans
• 1 teaspoon cinnamon
• 2 tbsp. honey
• 0.5 cups of sugar
• 1 tbsp vanilla extract

Preparation:

1. Remove the defrosted dough from the refrigerator 1 hour before baking. When working with the phyllo dough, remove only as many sheets from the packaging as you need at any given time, keeping the rest covered with plastic wrap and a damp cloth.
   
   Note
   
   To defrost filo dough, transfer the package from the freezer to the refrigerator for 24 hours.
2. Preheat oven to 175°C.
3. In a small saucepan, melt 55g (4 tbsp) butter. In a bowl, combine chopped pecans and cinnamon.
   
   Grease a rectangular baking sheet generously with melted butter. The phyllo sheets should fit the pan (if they're a little larger, that's fine; if they're too large, simply trim them with a sharp knife).
4. Brush the top sheet of phyllo dough with melted butter, then take it and the next ungreased sheet below it. Turn the sheets over and place them buttered side down on the baking sheet. Press them lightly into the baking sheet. Repeat this process twice more until you have 6 sheets of phyllo on the baking sheet, 3 of which are buttered.
5. Sprinkle a single layer of pecans on top. Butter 2 sheets of phyllo and place them buttered side down on top of the pecans. Sprinkle more pecans on top, then top with 2 more buttered sheets of phyllo. Repeat this a couple more times, or until all the pecans are used up. Top with 4 more sheets, buttered side down. Butter the surface of the last sheet.
6. Using a sharp knife, cut the baklava diagonally into diamond shapes. Bake until golden brown, about 45 minutes.
7. While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water, and the remaining 4 ounces of butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low. As soon as you remove the baklava from the oven, pour half the honey mixture evenly over it. Let it soak for 1 minute, then pour a little more until the baklava is moist enough. You may have some honey mixture left over. Insert a straw and drink. Just kidding!
8. Let the baklava cool for a few hours. Once it's cool and sticky and heavenly, carefully remove it from the baking sheet and serve with coffee (or give it as a gift!).