Maple Pecan Baklava

Preheat oven to 325°F and grease an 8x8-inch baking dish with melted butter. Cut thawed phyllo dough to fit the pan and keep unused sheets covered with a damp kitchen towel.

Pulse toasted pecans with cinnamon and cloves in a food processor until the mixture reaches a medium-fine consistency, being careful not to turn it into a paste.

Layer 10 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter before adding the next.

Spread one-fifth of the nut mixture evenly over the phyllo layers. Add 5 more sheets of phyllo on top, brushing each with butter. Repeat this layering process four more times, finishing with a final layer of 10 buttered phyllo sheets on top.

Using a sharp knife, cut the baklava into 4 strips, then cut diagonally across to create diamond shapes. Cut all the way through to the bottom of the dish.

Bake for 40 to 50 minutes until the top layers are deep golden brown and crisp. Remove from the oven and immediately pour the maple syrup evenly over the hot baklava.

Let the baklava cool completely at room temperature for at least 2 hours before serving to allow the syrup to absorb fully.