Greek Pecan Baklava
Indulge in the irresistible layers of flaky phyllo dough, warm spices, and buttery pecans with this Greek Pecan Baklava recipe—a delightful twist on the traditional sweet pastry. Each delicate layer is brushed with melted butter and filled with a perfectly spiced pecan mixture, featuring cinnamon and cloves for a subtly aromatic flavor. Topped with a luscious honey syrup infused with vanilla and a splash of fresh lemon juice, the baklava achieves the perfect balance of sweetness and tang. Baked to a golden crisp and soaked in syrup for an irresistibly moist finish, this dessert is ideal for special occasions or as a luxurious treat. Garnish with chopped pecans for a sophisticated touch, and let this rich and decadent Greek pecan baklava be the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 16 sheets Phyllo dough
- 225 grams Unsalted butter
- 300 grams Pecans, finely chopped
- 60 grams Granulated sugar
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 250 milliliters Honey
- 125 milliliters Water
- 150 grams Granulated sugar (for syrup)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 50 grams Pecans (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F).
Melt the unsalted butter in a small saucepan over low heat and keep it warm.
In a mixing bowl, combine the chopped pecans, 60 grams of sugar, ground cinnamon, and ground cloves. Set aside.
Butter a 9x13-inch baking dish using a pastry brush.
Place a sheet of phyllo dough in the dish and brush it lightly with melted butter. Repeat this step with 7 more sheets, one at a time, buttering each layer.
Spread half of the pecan mixture evenly over the phyllo layers.
Add 4 more layers of phyllo dough, buttering each layer as before.
Spread the remaining pecan mixture on top.
Finish with 4 final layers of phyllo dough, making sure to butter each layer generously, including the top layer.
Using a sharp knife, cut the baklava into small diamond or square shapes. Make sure to cut all the way through the layers.
Bake the baklava in the preheated oven for 45-50 minutes, or until golden brown and crisp.
While the baklava bakes, prepare the syrup. In a medium saucepan, combine the honey, water, 150 grams of sugar, lemon juice, and vanilla extract. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and let it cool slightly.
Once the baklava is out of the oven, immediately pour the warm syrup evenly over the top. Ensure the syrup covers all the pieces and soaks into the layers.
Allow the baklava to cool completely and absorb the syrup before serving. This can take 4-6 hours for best results.
Optional: Garnish with additional chopped pecans before serving.
Nutrition Facts
Calories |
6585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.0 g | 586% | |
| Saturated Fat | 134.4 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 644.5 g | 234% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 431.5 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
