Description
A delicious and rich dessert made with layers of phyllo dough, toasted nuts, and sweet syrup.
Ingredients
Scale
- 8 ounces frozen phyllo dough (thawed in the fridge overnight)
- 5–6 ounces butter (melted)
- 8 ounces pecans (toasted @ 350 F for 10 mins)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1–1/3 cup maple syrup
Instructions
- Preheat oven to 325 F. Grease an 8×8-inch baking dish with melted butter.
- Cut the thawed phyllo dough to fit your baking pan. While not using, cover dough with a damp kitchen towel.
- Pulse toasted pecans with cinnamon and cloves in the food processor to medium fine consistency.
- Place the first layer of phyllo into your baking pan and brush with a thin layer of melted butter. Add another phyllo layer and repeat until you have 10 layers of phyllo.
- Spread 1/5 of the nut mixture over top. Add another phyllo sheet, brush with butter, and layer more phyllo until you have stacked 5 sheets. Repeat 4 times.
- On the top layer, stack again 10 sheets of phyllo. Your phyllo layers should look like this 10, 5, 5, 5, 5, 10 with 1/5 of the nut mixture in between each layer.
- Cut the baklava into 4 strips. Then cut diagonally to create diamond shapes.
- Bake baklava for 40-50 minutes. The top layer should be golden brown.
- Pour maple syrup (room temp or cold) over hot baklava. You will hear the crackling sound of the phyllo soaking up the maple syrup.
- Let baklava cool. After 2 hours, take out a corner piece and drain off any excess syrup.
- You can decorate the pieces with ground nuts or even some melted chocolate.
Notes
- Baklava can be stored in an airtight container at room temperature for up to a week.
- For extra flavor, consider adding a splash of rose water or orange blossom water to the syrup.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg