SALTED CARAMEL & PECAN BAKLAVA

Salted Caramel & Pecan Baklava image

Provided by @MakeItYours

Number Of Ingredients 13

45 g Light brown sugar
1/2 tsp Salt
170 g Maple syrup (or honey)
235 ml Water
45 g Light brown sugar
1/2 tsp Salt
150 g Pecans
1 tsp Cinnamon
1/4 tsp Nutmeg
225 g Butter
45 g Light brown sugar
500 g Filo Pastry ((also known as phyllo pastry))
1 tsp Coarse sea salt

Steps:

Start by making the syrup. In a pan on a low heat melt the brown sugar, sea salt, water and maple syrup together Once the sugar is dissolved, let it boil for 10 minutes while stirring constantly. Pour into a bowl and cool in the fridge
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
For the filling place the pecans, light brown sugar, cinnamon, nutmeg and salt into a food processor and pulse them until they look like a coarse crumb. Reserve a small amount of the filling for topping the Baklava after baking if you like (about 1 tbsp)
Melt the butter in a pan on a low heat and stir in the light brown sugar until it dissolves
In a deep sided 12"x9" baking tray layer up the filo sheets, brushing the butter and brown sugar between each layer. Do 10 sheets of filo, then a layer of the pecan filling, then 10 more filo sheets, another layer of the filling, then a final layer of 10 filo sheets
Slice the baklava in the tin, into the pieces desired, before baking. Bake for 45 minutes until golden
When it is done, immediately pour the syrup all over the baklava, then sprinkle the remaining filling in the centre of each square along with a sprinkle of coarse sea salt
Store in an airtight container in a cool place and eat within 1 week