Pumpkin Pecan Baklava

Yield: 36 desserts

Ingredients

• 1 package Athens Fillo® Dough (9 x 14 inch), thawed
• 2 cups pecans, chopped
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 (15 ounce) can pumpkin
• 1 cup butter, melted
• 3/4 cup brown sugar
• 1/2 cup water

Instructions

1. Thaw one roll of fillo, following thawing instructions on package.
2. Heat oven to 350 degrees F.
3. In a medium mixing bowl, combine the pecans, clove, nutmeg, cinnamon and salt.
4. Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out.
5. Butter a 9 x 13 inch pan. Use a 7 x 11 inch pan for a thicker baklava.
6. Place one sheet of fillo in the bottom of the pan and lightly brush the surface with melted butter.
7. Layer and repeat with 9 more sheets.
8. Evenly spread 1/3 of the pumpkin on top of the fillo.
9. Evenly spread 1/3 of the pecan mixture on top of the pumpkin.
10. Repeat this process twice more.
11. Layer with remaining fillo, about 10 sheets.
12. Butter the top layer.
13. With a very sharp knife, cut layers into thirds, lengthwise. Then make a cut from one corner to the next and cut parallel diagonal lines 1 inch apart to make diamond shaped pieces.
14. Bake for 45 to 55 minutes or until the fillo is golden brown.
15. While baklava is baking, combine brown sugar and water in small sauce pan over medium low heat. Bring to a boil and simmer for 5 minutes.
16. When the baklava is ready, remove from oven and pour hot syrup over the top.
17. Allow to set for 4 hours to overnight.
18. Serve.

Nutrition

Per serving: 39g, Amount per serving: Calories 150, Calories from Fat 90, Total Fat 10g, Saturated fat 3.5g, Trans Fat 0g, Cholesterol 15mg, Sodium 40 mg, Dietary Fiber 1g, Sugars 5g, Protein 2g

Attribution

Recipe and photo used with permission from: Athens Foods, Inc.

This phyllo recipe and hundreds more can be found at phyllo.com.