Sticky Pecan Baklava for Fall
A rich, nutty fall-inspired baklava with layers of crispy phyllo, toasted pecans, and warm cinnamon, finished with a sticky honey syrup.
Equipment
Ingredients
Phyllo Layers
phyllo dough sheets (thawed)
20 sheet
unsalted butter (melted)
200 g
Pecan Filling
pecan halves (chopped)
300 g
walnuts (chopped)
100 g
granulated sugar
100 g
ground cinnamon
5 g
Honey Syrup
honey
200 g
granulated sugar
150 g
water
120 ml
lemon juice
15 ml
Instructions
Preheat oven
Preheat oven to 175°C and prepare baking dish
Prepare pecan filling
Mix chopped pecans, walnuts, sugar, and cinnamon in a bowl
Melt butter
Melt butter in microwave or on stovetop
Assemble baklava layers
Layer phyllo sheets in baking dish, brushing each with melted butter, then add pecan filling
Cut into diamond shapes
Cut assembled baklava into diamond shapes before baking
Bake baklava
Bake at 175°C for 45 minutes until golden and crisp
Prepare honey syrup
Combine honey, sugar, water, and lemon juice in a pot and bring to a boil, then simmer
Pour syrup over baklava
Remove baklava from oven and immediately pour hot syrup over it
Rest baklava
Allow baklava to rest and absorb syrup for 15 minutes before serving
Original recipe
Storage
Store in airtight container. Best served at room temperature
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