Best Orange Pecan Baklava Recipes

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ORANGE-PECAN BAKLAVA



Orange-Pecan Baklava image

Provided by Damaris Phillips

Categories     dessert

Time 5h40m

Yield 30 pieces

Number Of Ingredients 16

12 ounces pecans
12 ounces walnuts
1 tablespoon Sweet Wintery Spice Blend, recipe follows
4 sticks (2 cups) unsalted butter, melted
1 pound frozen phyllo dough, thawed, unrolled and covered with a damp towel
3 cups Orange-Honey Syrup, recipe follows
1/2 cup sugar
3 tablespoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cloves
2 cups honey
2 cups sugar
2 cinnamon sticks
Zest and juice of 1 orange
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F.
  • Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
  • Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
  • Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
  • Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
  • Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
  • As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
  • Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
  • Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
  • Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

PECAN-ORANGE BAKLAVA PIE



Pecan-Orange Baklava Pie image

This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep things less sweet than the traditional Middle Eastern treat.

Provided by Katherine Sacks

Categories     Thanksgiving     Dessert     Pecan     Orange     Honey     Cinnamon     Phyllo/Puff Pastry Dough     Bourbon     Butter     Pie

Yield 16-20 servings

Number Of Ingredients 11

2/3 cup honey
2 (3") cinnamon sticks
1 1 /2 cups sugar, divided
3 tablespoons bourbon
3 cups raw pecans (about 12 ounces)
1/2 teaspoon ground cinnamon
1 teaspoon finely grated orange zest, plus 1 teaspoon orange curls
20 (17x12") sheets fresh phyllo pastry or frozen, thawed
1 cup (2 stick) unsalted butter, melted
Special Equipment
A 9-inch springform pan

Steps:

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

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