Pecan Pie Baklava

There’s something truly magical about combining two beloved desserts into one spectacular treat, and that’s exactly what you’ll experience with Pecan Pie Baklava. Picture this: a warm, golden pastry enveloping a luscious filling of finely chopped pecans, sweetened just right with rich syrup. It’s a delightful twist on traditional baklava, showcasing the nutty flavor of pecans alongside the flaky texture of phyllo dough. I first encountered this wondrous dessert at a fall gathering, where the air was filled with the aroma of spices and baked goods. One bite and I was hooked! The layers of phyllo dough are perfectly crisp, while the gooey sweetness of the syrup brings everything together. It’s like a warm hug on a plate.

Ingredients Overview for Pecan Pie Baklava

The ingredients for Pecan Pie Baklava are a beautiful medley that come together to create something extraordinary. The combination of phyllo dough, pecans, and a sweet syrup is a harmonious balance that delivers both texture and taste. Each ingredient plays a vital role, from the crispy layers of phyllo to the richness of melted butter that gives it that delightful golden hue.

• Phyllo Dough: 12 ounces (approx 340g) of phyllo dough forms the delicate, flaky layers of this treat, creating a wonderful textural contrast with the filling. Be sure to thaw and keep it covered to prevent it from drying out.
• Unsalted Butter: ½ cup (113g), melted butter is essential for brushing between the layers of phyllo. It adds richness and helps achieve that golden brown color.
• Pecans: 2 cups (227g) of finely chopped pecans provide the nutty flavor that defines this dessert, offering a satisfying crunch in every bite.
• Granulated Sugar: 1 cup (200g) of granulated sugar sweetens the filling and the syrup, balancing out the nuttiness of the pecans.
• Water: 1 cup (237ml) of water is used to create the syrup that soaks into the baklava after baking, infusing it with sweetness.
• Dark Corn Syrup: ½ cup (118ml) of dark corn syrup adds depth and richness to the syrup, enhancing the overall flavor of the baklava.
• Vanilla: 1 teaspoon of vanilla rounds out the syrup with a warm, aromatic flavor, making the baklava even more irresistible.

Putting Together Pecan Pie Baklava

Making Pecan Pie Baklava is a rewarding and enjoyable experience. You’ll start by assembling your ingredients, ensuring you have everything at hand for a smooth process. The steps may seem a bit intricate, but with each layer, you’ll see your dessert take shape beautifully. Let’s dive into the detailed process!

1. First, assemble your ingredients before you start. Place the melted butter in a bowl and grab a pastry brush for easy application on the phyllo dough. Ensure the pecans are finely chopped and ready to go, placed conveniently near your work surface.
2. Next, preheat your oven to 350°F. This is a crucial step as you want the baklava to bake evenly and develop that golden crust. While the oven is heating, thoroughly butter a 9×13-inch pan using your pastry brush. This will prevent sticking and allow for easy removal later.
3. Now, unwrap your roll of phyllo dough onto a clean cutting board. Cut it in half to ensure it fits perfectly in your baking pan. Cover the phyllo dough with plastic wrap and place a damp kitchen towel over the top to keep it moist while you work.
4. Take the top sheet of phyllo and brush it generously with melted butter. Grab the sheet below it (so you have two sheets together), and place them butter side down in the pan. Repeat this process two more times, layering a total of six sheets in the pan. Ensure to cover the remaining phyllo with a damp towel to prevent it from drying out.
5. Next, sprinkle a handful of finely chopped pecans over the layered phyllo. It’s important to distribute them evenly for consistent flavor in every bite.
6. Now, butter another sheet of phyllo and grab the one below it (again, you should have two sheets). Place them butter side down on top of the pecans. Follow this with another sprinkle of pecans. You’ll repeat this layering process about four more times, or until you’ve used up nearly all of your pecans.
7. Once you reach the final layer of pecans, butter yet another sheet of phyllo along with the sheet below it. Place these on top of the last pecan layer, repeating this two times, ensuring you have six layers on top of your last pecan layer. Finish by buttering the top of the baklava generously.
8. Using a sharp knife, carefully cut your baklava into squares, ensuring you cut all the way through every layer. You can opt for squares or diamonds, whatever you’d like. This step is what will give the baklava its beautiful presentation.
9. Now it’s time to bake! Place the baklava in the preheated oven and let it bake for about 30 to 40 minutes, or until it’s golden brown. Keep an eye on it during the last few minutes to prevent it from over-browning.
10. While the baklava is baking, prepare the syrup. In a saucepan, heat the water, granulated sugar, dark corn syrup, and vanilla. Bring it to a boil, then reduce the heat to low and let it simmer gently until the baklava comes out of the oven.
11. Once your baklava is done baking, remove it from the oven and immediately pour the warm syrup over the top, making sure to get it in all the cuts you made earlier. This will soak into the layers, creating that sweet, sticky goodness that we all love. Let the baklava cool completely, uncovered, for several hours.

Tips for Success

To ensure your Pecan Pie Baklava turns out perfectly, here are some valuable tips to consider. These insights will help you navigate the baking process smoothly.

• Storage: Store leftover baklava in an airtight container at room temperature for up to 4-5 days. This keeps it fresh while allowing the flavors to develop.
• Freezing: You can freeze baklava, but it may not retain its crispiness once thawed. For best results, consume it fresh within a day or two.
• Pairing: Pair Pecan Pie Baklava with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
• Variations: Feel free to experiment with different nuts like walnuts or almonds for a unique twist on the classic flavors.
• Layering Technique: Don’t rush the layering process. Take your time to brush each sheet of phyllo thoroughly with butter to ensure a flakier texture.

What to Serve Alongside Pecan Pie Baklava

When it comes to serving your Pecan Pie Baklava, there are plenty of delightful options to consider. Here are some ideas to enhance your dessert experience:

• Vanilla Ice Cream: A scoop of vanilla ice cream is a match made in heaven with the warm, sticky baklava. The creaminess complements the textures beautifully.
• Fresh Berries: Serve with a side of fresh berries for a refreshing contrast to the rich flavors of the baklava.
• Tea or Coffee: Pair your baklava with a cup of warm tea or coffee. The bitterness of the drink balances the sweetness of the dessert perfectly.
• Seasonal Fruits: Including seasonal fruits like figs or pomegranates on the serving platter not only adds color but enhances the overall taste.
• Cheese Plate: Consider offering a cheese plate with mild cheeses that can be enjoyed alongside the baklava for a delightful sweet and savory experience.
• Fruity Cocktails: If you’re hosting a gathering, fruity cocktails or mocktails can be a refreshing accompaniment to the baklava.

FAQ

Conclusion

In summary, Pecan Pie Baklava is a delightful fusion of two beloved desserts, making it a must-try for any sweet tooth. Its unique flavors and textures promise to captivate your taste buds, and its simplicity allows you to impress guests with minimal effort. I encourage you to give it a try for your next gathering or simply to satisfy your own cravings. You won’t regret adding this delicious treat to your recipe repertoire!

Pecan Pie Baklava

The ultimate fusion of flavors awaits you with Pecan Pie Baklava. This unique dessert combines the nutty richness of pecans with the flaky goodness of phyllo dough, making it a must-try delight. Sweet, crispy, and utterly delicious, it’s perfect for any occasion. Treat yourself to this easy yet impressive dessert tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 32 squares

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces Phyllo Dough defrosted, see note
• ½ cup Unsalted Butter melted
• 2 cups Finely Chopped Pecans
• 1 cup Granulated Sugar
• 1 cup Water
• ½ cup Dark Corn Syrup
• 1 teaspoon Vanilla

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. First, assemble your ingredients before you start. Place the melted butter in a bowl and grab a pastry brush for easy application on the phyllo dough. Ensure the pecans are finely chopped and ready to go, placed conveniently near your work surface.
2. Next, preheat your oven to 350°F. This is a crucial step as you want the baklava to bake evenly and develop that golden crust. While the oven is heating, thoroughly butter a 9×13-inch pan using your pastry brush. This will prevent sticking and allow for easy removal later.
3. Now, unwrap your roll of phyllo dough onto a clean cutting board. Cut it in half to ensure it fits perfectly in your baking pan. Cover the phyllo dough with plastic wrap and place a damp kitchen towel over the top to keep it moist while you work.
4. Take the top sheet of phyllo dough and brush it generously with melted butter. Grab the sheet below it (so you have two sheets together), and place them butter side down in the pan. Repeat this process two more times, layering a total of six sheets in the pan. Ensure to cover the remaining phyllo with a damp towel to prevent it from drying out.
5. Next, sprinkle a handful of finely chopped pecans over the layered phyllo. It’s important to distribute them evenly for consistent flavor in every bite.
6. Now, butter another sheet of phyllo and grab the one below it (again, you should have two sheets). Place them butter side down on top of the pecans. Follow this with another sprinkle of pecans. You’ll repeat this layering process about four more times, or until you’ve used up nearly all of your pecans.
7. Once you reach the final layer of pecans, butter yet another sheet of phyllo along with the sheet below it. Place these on top of the last pecan layer, repeating this two times, ensuring you have six layers on top of your last pecan layer. Finish by buttering the top of the baklava generously.
8. Using a sharp knife, carefully cut your baklava into squares, ensuring you cut all the way through every layer. You can opt for squares or diamonds, whatever you'd like. This step is what will give the baklava its beautiful presentation.
9. Now it’s time to bake! Place the baklava in the preheated oven and let it bake for about 30 to 40 minutes, or until it’s golden brown. Keep an eye on it during the last few minutes to prevent it from over-browning.
10. While the baklava is baking, prepare the syrup. In a saucepan, heat the water, granulated sugar, dark corn syrup, and vanilla. Bring it to a boil, then reduce the heat to low and let it simmer gently until the baklava comes out of the oven.
11. Once your baklava is done baking, remove it from the oven and immediately pour the warm syrup over the top, making sure to get it in all the cuts you made earlier. This will soak into the layers, creating that sweet, sticky goodness that we all love. Let the baklava cool completely, uncovered, for several hours.

Notes

• Tip 1: Phyllo comes in different size packages. Some have 2 rolls per package, and in those you’ll use just 1 roll. Other packages come in 1 pound sizes, I used approximately 3/4 pound of phyllo.
• Tip 2: Make sure to keep your phyllo covered with plastic and a wet towel – it will dry out really quickly. Cover it in between every layer!
• Tip 3: Leave the phyllo in the refrigerator to thaw before using.
• Tip 4: Baklava will last approximately 4-5 days when stored in an airtight container. Or you can freeze leftovers, but it won’t thaw as crispy, so it’s best to make this and serve within a day or two.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.