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    You are in: Home / Greek / Greek Pecan Baklava Recipe
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    Greek Pecan Baklava

    Greek Pecan Baklava. Photo by kzbhansen

    1/5 Photos of Greek Pecan Baklava

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    Kittencalskitchen's Note:

    You are in for a real treat when you try this, it's one of my favorite recipes for Greek baklava! it has brandy in the syrup which makes it special! You will need 3 pounds of pecans, roughly 1 pound of melted butter and whole cloves. It is not really necessary to insert a whole clove on top of each slice of baklava, I do so only on the holidays.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
    2. 2
      In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
    3. 3
      Brush 2 (13 x 9-inch) baking pans with melted butter.
    4. 4
      Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
    5. 5
      Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
    6. 6
      Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
    7. 7
      Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
    8. 8
      Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
    9. 9
      Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
    10. 10
      Insert a clove in the center of each diamond.
    11. 11
      Bake in a 300°F oven for 1 hour.
    12. 12
      Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
    13. 13
      Cool completely in the pans on wire racks.
    14. 14
      When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.

    Ratings & Reviews:

    • on June 17, 2006

      55

      This is the first time I have ever used Philo and I had a ball!!! This was a wonderful dessert!!!! I halved the recipe and wish now that I hadn't!! LOVED this!! Thanks for another great recipe!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2006

      55

      I totally agree with Chabear01's review. These are sweet little morsals that are to die for. Just wonderful. I cut the recipe in half and could not for the life of me cut them into diamond shapes. You are missing something if you don't try these, diamond shape or not.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2006

      55

      Forget weight control with these wonderfully sweet treats. I'll put money on it if you make these you can't eat just one. (And just a hint when working with the Filo ... act like it is a sheet and lay it into pan as if you were making a bed.) These are great and I just gotta thank you Kitz for sharing this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Greek Pecan Baklava

    Serving Size: 1 (3428 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1724.4
     
    Calories from Fat 1238
    71%
    Total Fat 137.6 g
    211%
    Saturated Fat 32.4 g
    162%
    Cholesterol 97.6 mg
    32%
    Sodium 227.0 mg
    9%
    Total Carbohydrate 125.1 g
    41%
    Dietary Fiber 14.8 g
    59%
    Sugars 86.4 g
    345%
    Protein 16.2 g
    32%

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