Baklava with pecans
Complexity: easily
Servings: 16
The Eastern dessert baklava is prepared differently across cultures, but its main ingredients are almost always nuts, puff pastry, and honey. Although baklava may seem like a rather complicated dessert to make, this recipe makes it quick and easy to assemble and treat your loved ones to a true delicacy. This baklava consists of sheets of phyllo dough brushed with butter, which are laid on a baking sheet, alternating with chopped pecans. Immediately after baking, pour honey syrup over the baklava and let it soak. After it cools, you should have delicious, moist slices filled with nuts.
In the episode "Take a Treat and Run!", Ree Drummond treats her close friends to the most delicious desserts. She suggests trying cinnamon snail buns, baklava, chocolate-covered strawberries, and Shortbread cookies. This dessert is perfect for visiting for a cup of coffee.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package frozen filo dough, thawed in the refrigerator
- 165 g butter
- 4 cups chopped pecans
- 1 teaspoon cinnamon
- 2 tbsp. honey
- 0.5 cups of sugar
- 1 tbsp vanilla extract
We recommend
Cooking the dish according to the recipe:
- Remove the defrosted dough from the refrigerator 1 hour before baking. When working with the phyllo dough, remove only as many sheets from the packaging as you need at any given time, keeping the rest covered with plastic wrap and a damp cloth.
Note
To defrost filo dough, transfer the package from the freezer to the refrigerator for 24 hours. - Preheat oven to 175°C.
- In a small saucepan, melt 55g (4 tbsp) butter. In a bowl, combine chopped pecans and cinnamon.
Grease a rectangular baking sheet generously with melted butter. The phyllo sheets should fit the pan (if they're a little larger, that's fine; if they're too large, simply trim them with a sharp knife). - Brush the top sheet of phyllo dough with melted butter, then take it and the next ungreased sheet below it. Turn the sheets over and place them buttered side down on the baking sheet. Press them lightly into the baking sheet. Repeat this process twice more until you have 6 sheets of phyllo on the baking sheet, 3 of which are buttered.
- Sprinkle a single layer of pecans on top. Butter 2 sheets of phyllo and place them buttered side down on top of the pecans. Sprinkle more pecans on top, then top with 2 more buttered sheets of phyllo. Repeat this a couple more times, or until all the pecans are used up. Top with 4 more sheets, buttered side down. Butter the surface of the last sheet.
- Using a sharp knife, cut the baklava diagonally into diamond shapes. Bake until golden brown, about 45 minutes.
- While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water, and the remaining 4 ounces of butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low. As soon as you remove the baklava from the oven, pour half the honey mixture evenly over it. Let it soak for 1 minute, then pour a little more until the baklava is moist enough. You may have some honey mixture left over. Insert a straw and drink. Just kidding!
- Let the baklava cool for a few hours. Once it's cool and sticky and heavenly, carefully remove it from the baking sheet and serve with coffee (or give it as a gift!).
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