Baklava probably isn’t the first Thanksgiving Day dessert you think of when planning your menu, but why not? We’re switching up the classic pecan pie with this delicious Mediterranean desserts. You will not disappoint your family…we promise.
Makes: 30 pieces
Prep: 20 minutes
Bake: 45 minutes
Resting time: 4 hours
20 Phyllo Dough Sheets
2 Sticks of Butter, melted
12 oz Pecans, finely chopped
1 1/2 Tbsp Cinnamon
2 Tbsp Sugar
1 cup Sugar
1 cup Honey
2 tsp Vanilla Extract
1/2 cup Water
Preheat oven to 350˚F.
In a mixing bowl add in the pecans, cinnamon and sugar; mix to combine and set aside.
Pre-grease a 9x13 baking dish. Take two pieces of phyllo dough and place them at the bottom of the baking dish. Brush melted butter over top of the top sheet of phyllo dough. Repeat the process two more times. (total of 6 phyllo dough sheets and buttering a total of 3 times)
Sprinkle 1/4 of the pecan mixture over top of the phyllo dough. Then place 2 sheets of phyllo dough on top of the pecan mixture and brush melted butter over the top of the dough. Repeat the process of the pecans and phyllo dough 3 more times.
After placing the remaining pecans on top finish with two pieces of phyllo dough and place them on top of the pecans. Brush melted butter over top of the top sheet of phyllo dough. Repeat the process two more times. (total of 6 phyllo dough sheets and buttering a total of 3 times)
Using a sharp pairing knife gently cut the baklava on a diagonal one way and then a diagonal the other way to make a diamond shape.
Place the baklava into the preheated oven for 45 minutes or until golden brown.
While the baklava is baking in a small sauce pan add in the sugar, honey, vanilla extract and water; stir to combine. Bring to a boil on the stove top then reduce the heat to a simmer and stir occasionally.
Once baklava is done baking pour the syrup over top of the baklava, making sure to get into all the slices that were made.
Allow for the syrup to soak into the dough for several hours. Then serve and enjoy with a warm cup of tea!
*Tip: To cut the pecans up finely place into a food processor.
*Store in an air tight container either room temperature or in the refridgerator for up to 2 weeks. May also be frozen and then thawed before serving.