0 0
Pecan-Orange Baklava Pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
230 grams Honey
2 3" cinnamon sticks
340 grams Sugar
3 tablespoons Bourbon
340 grams Raw Pecans
0.5 teaspoon Ground cinnamon
1 teaspoon Orange zest finely grated
1 teaspoon Orange curls
20 (17x12") sheets fresh phyllo pastry or frozen thawed
2 Unsalted butter stick melted
Non Ingredient / Tools
1 9-inch springform pan

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pecan-Orange Baklava Pie

Features:
  • Balanced
  • Desserts & Cookies
Cuisine:

Great baklava recipe! Check out stores often!

  • Serves 16
  • Medium

Ingredients

  • Non Ingredient / Tools

Directions

Share

A pie or a treat – during Thanksgiving or any occasions is always a great idea. Our problems is only one : “On how to bake it”.

No worries, for this time, we would like to share a simple Middle East recipe – which is Pecan- Orange Baklava Pie. The taste is great, full of citrus, sweet and you may want to munch it as much as possible.

Try out the recipe and share it.

For more interesting daily recipe, follow makanan.club or click on this link.

Steps

1
Done

Preheat oven to 350°F. Bring honey, cinnamon sticks, 1 cup sugar, and 1 cup water to a boil in medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and continue to boil until syrup is reduced to about 1 1/2 cups, 15–18 minutes. Transfer to a medium bowl, stir in bourbon, and let cool.

2
Done

Meanwhile, spread pecans on large rimmed baking sheet and toast until golden brown, 13–15 minutes. Let cool. Transfer nuts to a food processor. Add ground cinnamon, 1 tsp. orange zest, and remaining 1/2 cup sugar and pulse until coarsely chopped.

3
Done

Place stack of phyllo sheets on a work surface. Keep any phyllo you're not currently working with covered under a layer of plastic wrap topped with a slightly damp kitchen towel. Using base of springform pan as a guide, and starting at edge of phyllo, carefully cut out 20 (9") circles, leaving as much phyllo remaining as possible. Cover phyllo circles. Using base of pan as a guide, cut remaining phyllo into 20 (4 1/2") half-circles.

4
Done

Insert base into pan and secure the latch. Brush base with butter. Place 1 phyllo circle in pan and brush generously with butter. Top with 2 half-circles to create a full circle, brush with butter. Top with full circle, brush again. Top with 2 more half-circles at a 90° angle from the first half-circle layer, brush with butter. Top with a full circle, and brush again. You should have 5 layers of pastry (full circle - half-circles - full circle - half circles - full circle), with butter spread between each layer. Spread one-fifth of nut mixture over phyllo. Repeat layering 4 more times. Top with the 5 remaining phyllo circles; brush top with butter.

5
Done

Using a sharp knife, score the top layer (do not cut through to bottom of pan) to divide into 4 quadrants. Working with 1 quadrant at a time, make 1 straight cut to divide the quadrant into 2 even wedges. Make 4 more straight cuts (2 each on either side of, and parallel to the quadrant division line), spacing evenly apart. Now working within each wedge, make 2 evenly-spaced cuts parallel to the outside edge of the quadrant, connecting at points with the previous cuts to form a diamond pattern. Repeat with the remaining quadrants to create a starburst pattern. Transfer pan to a rimmed baking sheet and bake until phyllo is golden brown, about 45 minutes.

6
Done

Spoon cooled syrup over hot baklava in 4 additions. Place orange curls on top. Let cool completely in pan. Remove springform ring and cut baklava along the scored lines.

7
Done

Note :

Syrup can be made 1 day ahead. Cover and chill. Baklava can be made 3 days ahead. Cover and store at room temperature.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Spicy Lamb Meatballs with Raisin Pesto
next
Homemade Vanilla Pudding
previous
Spicy Lamb Meatballs with Raisin Pesto
next
Homemade Vanilla Pudding

Add Your Comment