Pecan Pie Baklava
Pecan Pie Baklava is a delightful fusion dessert that combines the rich, nutty flavors of pecan pie with the flaky goodness of traditional baklava. This easy-to-make treat features layers of crispy phyllo dough filled with toasted pecans and a sweet syrup, creating a perfect balance of textures and flavors. Whether for holiday gatherings or a weeknight indulgence, this baklava will impress everyone at the table.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 2 cups pecans, roughly chopped
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup bourbon (optional)
- For the syrup: 1 cup water
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking dish.
- Unroll phyllo dough and lay one sheet in the dish; brush with melted butter. Repeat until you have six layers.
- In a bowl, combine chopped pecans with granulated and brown sugar; spread half over the phyllo layers. Add three more buttered layers on top.
- Repeat with remaining nut mixture and finish with six additional buttered sheets.
- Cut into diamond shapes before baking; bake for 45-50 minutes until golden brown.
- While baking, prepare syrup by simmering water, sugar, vanilla extract, and optional bourbon until dissolved. Pour over hot baklava immediately after baking.
Nutrition
- Serving Size: 1 piece (50g)
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: For added flavor, mix in cinnamon with the nut filling or substitute walnuts for pecans. Store leftovers in an airtight container at room temperature for up to five days.