Christmas Baklava

Ingredients

• 2 pound sugar substitute splenda ® (such as )
• 0.3 cup butter 
• 1 cup evaporated milk 
• 1 tablespoon ground cinnamon 
• 1 teaspoon nutmeg 
• 0.3 cup honey 
• 1 pound pecans chopped
• 16 ounce dough frozen thawed
• 2 cups sugar substitute (such as Splenda)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan.
2. Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended.
3. Drizzle in the honey and vanilla, mixing well.
4. Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture.
5. Remove from heat.
6. Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high.
7. Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares.