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11.20.2012

Maple Pecan Baklava



Growing up my mom would make us Baklava every year during the holidays. I eagerly helped her lay the layers of the thin flaky phyllo dough. I remember thinking wow.... this is a tricky one. Then of course after all the layering the wait. OH the wait. It had to sit over night. That's the worst thing you can do to a kid. Call them over to help make a sweet treat. Then say  "hands off kid, not until tomorrow."



After becoming and adult, I rarely tackled making Baklava and my mom hasn't made it in probably over a decade! This Thanksgiving, I decided I needed to tackle one of my favorite holiday treats but with a Turkey Day twist on it.



Being a New Hampshire girl, I have maple syrup running through my veins. So naturally I switched the honey in a traditional baklava for some maple. Since pecans are a common used ingredient in Thanksgiving baking, I figured I could use those instead of the walnuts and pistachios I normally use.


The result?



Flaky, mapley, sticky, nutty, cinnamony, awesomeness.

Maple Pecan Baklava

Ingredients:

3 tsp ground cinnamon
2 1/2 cups pecans
1 pound thawed phyllo dough
1 cups unsalted butter (melted)

FOR THE SYRUP 

1 1/4 cup maple syrup
1 1/4 cups water
1 1/4 cups sugar
1 tsp cinnamon    

Directions:

In a food processor add in pecans, and 3 tsp cinnamon. Pulse until finely diced. Divide into thirds. 

Unroll phyllo dough and trim the sides so it will fit in a   9x13 pan.

Brush the bottom of your pan with melted butter. Lay a sheet of phyllo dough on the bottom. Brush the top with melted butter and top with another sheet of dough. Repeat this process with a total of 10 phyllo dough sheets.  Sprinkle with 1/3 of your nut mixture. 

Top with a sheet of phyllo, brush with butter and continue that process for at least 6 sheets.  Top with another 1/3 of your nut mixture.  Repeat the process of laying 6 sheets of dough, brushing each with melted butter.

Sprinkle with the remaining nuts. Layer with phyllo dough and continue alternating with melted butter and sheets of phyllo for about10 sheets. 

Bake at 320 for 30-40 minutes or until it starts to get golden on top. Slice into squares. ( I cut 28) Return  to oven and bake for 20 minutes. 

Remove from oven to cool for 1 1/2 hours.

Meanwhile prepare your syrup. In a sauce pan over medium heat, add maple, water, sugar and cinnamon. Bring to a boil for about 10 minutes or just until the sugar has dissolved and the mixture is smooth. 

Cut baklava a 2nd time in the same spots you did during the baking process. Pour syrup over the entire pan.

Allow to sit covered at room temperature overnight or 12 hours. 

Cut a third time and enjoy!     
  



 





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19 comments:

  1. Oooh, I LOVE baklava!
    I used to live near a Turkish bakery, and they had like 10 different types of baklava, all so delicious!
    I used to get it for birthdays and for Christmas. It really is a special treat!
    I think I might have to try making this one! Although I doubt I can wait 12 hours to eat it!
    Sarah
    (aka OldeSarah)

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  2. Ok Carrie, I pinned this the SECOND I saw it. I am IN LOVE with baklava. It is one of my absolute favorite sdesserts. sticky, nutty, gooey, crispy - a texture freak's dream! I can never stop eating it though! it's dangerous :)

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  3. I can tell these are good. Love some variation on baklava!

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  4. I love baklava, though haven't had it in forever and have never made it. But this sounds so much better than regular baklava, almost like pecan pie in baklava form. Can't wait to try this :)

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  5. Huge, HUGE fan of baklava. I never make it because it sounds complicated. Apparently I live on another planet sometimes because this recipe looks AH-mazing. Can't wait to try!

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  6. Ugh, LOVE. Baklava is one of my favorite sweet treats when I get my hands on it, which sadly, isn't often. This looks so sticky and gooey and positively perfect.

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  7. If you can make this look as good as it does, you are Greek to me. Yummy!

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  8. I love this. The first time I had Baklava I was in a tiny town in Greece, and to this day one of my favorite food memories.

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  9. SO gorgeous. I am totally making baklava this year. I LOOOOOOOVE it!

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  10. Oh my word! This looks amazing! I've never made baklava because of how time intensive it is, but this makes me want to make it right away! And I love the maple/pecan twist!

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  11. Girl this is amazing! I adore adore adore the sticky sweet baklava syrup and the flavor and even though I say I don't like nuts in desserts, this is one excption and love that you swapped out the nuts for pecans! And used maple. I love honey but could see maple being perfect, too! Pinning!

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  12. I love the maple syrup swap! I always get baklava from one of my best friends at a holiday cookie exchange, but you're inspiring me to bake my own early!

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  13. This looks incredible! I've been dreaming of a pecan pie-esque baklava, and I'm glad to find such a beautiful recipe!

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  14. I make carmels every year. This may just have to be added to special treats. I promise to give you the credit.

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  15. Came out SO good! Thank you for the excellent recipe, we skipped the hour and a half cooling period due to time constraints, and we were still very happy with the result! THANKS

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