Description
Sweet Southern charm meets Mediterranean magic in this Pecan Pie Baklava, blending flaky phyllo layers with rich pecans and honey syrup. Delicate pastry and nutty warmth create an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) phyllo dough, thawed
- 2.5 cups (300 grams) chopped pecans
- 1 cup (227 grams) unsalted butter, melted
Sweeteners and Syrups:
- 1 cup (240 ml) honey
- 0.5 cup (120 ml) light corn syrup
- 0.5 cup (100 grams) brown sugar
- 0.5 cup (100 grams) brown sugar
- 0.5 cup (120 ml) water
Spices and Flavor Enhancers:
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon bourbon (optional, for depth of flavor)
Instructions
- Assemble the aromatic pecan mixture by combining finely chopped pecans with rich brown sugar and warm cinnamon in a mixing bowl, then set aside for later layering.
- Warm the oven to 350F (175C) and prepare a 9×13-inch baking dish by generously brushing it with melted butter to ensure a golden, crisp foundation.
- Create delicate layers by carefully placing two sheets of phyllo dough into the buttered dish, meticulously brushing each sheet with melted butter to achieve a flaky texture.
- Continue building layers by adding more phyllo sheets, alternating between buttered phyllo and the prepared pecan mixture, ensuring even distribution of the nutty filling.
- Repeat the layering process, carefully stacking buttered phyllo sheets and pecan mixture until you’ve used all the ingredients, finishing with a top layer of phyllo sheets.
- Using a sharp knife, precisely score the unbaked baklava into elegant diamond or square shapes, allowing for easy cutting after baking.
- Slide the prepared dish into the preheated oven and bake for 45-50 minutes, watching for a golden-brown color and crispy edges that signal perfect doneness.
- While the baklava bakes, craft a luscious syrup by combining honey, corn syrup, brown sugar, water, vanilla, salt, and a splash of bourbon in a saucepan.
- Bring the syrup to a rolling boil, then reduce to a gentle simmer for 5 minutes, stirring occasionally to blend the flavors and create a smooth consistency.
- Remove the syrup from heat and allow it to cool slightly, maintaining its warm temperature for optimal absorption.
- Immediately after removing the baklava from the oven, pour the warm syrup evenly over the hot pastry, ensuring complete and thorough saturation.
- Exercise patience by allowing the baklava to rest and soak up the syrup for at least 4 hours, or ideally overnight, which intensifies the flavors and creates a decadent dessert experience.
Notes
- Toast pecans beforehand to enhance their nutty flavor and create a deeper, more complex taste profile in the baklava.
- Work quickly with phyllo dough to prevent it from drying out, keeping a damp towel over unused sheets to maintain moisture.
- Use clarified butter or ghee for a cleaner, more refined buttery layer that helps achieve extra crispy texture.
- For a gluten-free version, substitute phyllo with gluten-free thin rice paper or almond flour-based sheets, ensuring similar delicate crunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg