Greek Pecan Baklava
photo by kzbhansen
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
10 dozen
ingredients
- 473.18 ml sugar
- 236.59 ml water
- 177.44 ml liquid honey
- 29.58 ml brandy
- 14.79 ml fresh lemon juice
- 3 inch cinnamon sticks
- 1360.77 g finely chopped pecans
- 14.79 ml cinnamon
- 4.92 ml clove
- 236.59 ml sugar
- 14.79 ml cinnamon
- 4.92 ml clove
- 453.59 g package frozen phyllo dough, thawed
- 453.59 g unsalted butter, melted (no substitutions!)
directions
- 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.
- In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
- Brush 2 (13 x 9-inch) baking pans with melted butter.
- Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
- Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
- Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
- Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
- Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
- Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
- Insert a clove in the center of each diamond.
- Bake in a 300°F oven for 1 hour.
- Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
- Cool completely in the pans on wire racks.
- When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.