Greek Pecan Baklava

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 10 dozen

• 2 cups sugar
• 1 cup water
• 3/4 cup liquid honey
• 2 tablespoons brandy
• 1 tablespoon fresh lemon juice
• 1 (3 inch) cinnamon sticks
• 3 lbs finely chopped pecans
• 1 tablespoon cinnamon
• 1 teaspoon clove
• 1 cup sugar
• 1 tablespoon cinnamon
• 1 teaspoon clove
• 1 (16 ounce) package frozen phyllo dough, thawed
• 1 lb unsalted butter, melted (no substitutions!)

Directions:

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

Reviews

[kzbhansen]

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!!!!

[~Nimz~]

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.

[Chabear01]

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.