Description
A delicious twist on traditional baklava featuring maple syrup and toasted pecans.
Ingredients
Scale
- 1 package of phyllo dough (about 1 pound, thawed)
- 2 cups pecans (chopped)
- 1 teaspoon cinnamon
- 1 cup unsalted butter (melted)
- 1 cup pure maple syrup
- 1/2 cup sugar (white or brown)
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for about 8-10 minutes, stirring halfway through.
- In a bowl, combine the toasted pecans, cinnamon, and a pinch of salt. Set aside and let cool.
- Take out the phyllo sheets and carefully unroll them. Lay them flat between two damp kitchen towels.
- Grease a 9×13 inch baking dish with melted butter.
- Place one sheet of phyllo in the baking dish, brushing it with melted butter. Repeat for about 8-10 sheets.
- Sprinkle a thin layer of the pecan mixture over the phyllo. Repeat the layering process until all ingredients are used, ending with phyllo.
- Cut through the layers into diamond shapes. Bake for 45-55 minutes until golden.
- In a saucepan, mix maple syrup, sugar, water, lemon juice, and vanilla extract. Bring to a boil, then simmer for 10-15 minutes until thickened.
- Remove baklava from the oven and pour the hot syrup over it. Allow to cool completely before serving.
Notes
Watch your baklava closely to avoid over-browning and allow it to rest for several hours for best flavor absorption.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg