Cinnamon pecan baklava is a delicious Mediterranean dessert made with phyllo dough, sugar, shelled raw pecans, ghee, lemon juice, and ground cinnamon.
Baklava is a delicious phyllo dessert that spans multiple Mediterranean countries. In Lebanon, baklava is known as betlawa and typically features flavors of rosewater and orange blossom water. This cinnamon pecan baklava is a spin on Lebanese walnut baklava.
Speaking of baklava, there are different varieties, like walnut baklava rolls or pistachio honey baklava. This pecan baklava recipe is special because it's not overly heavy (I reduce the ghee), and it has a generous ratio of nuts to phyllo (something that's hard to find in store-bought baklava).
Ingredient Notes
Substitute walnuts for pecans. I live in Texas and receive bags of shelled pecans from family members, so I prefer to use pecans. If using butter instead of ghee, melt butter on the stove and strain out the solids.
How To Make Pecan Baklava
Thaw the phyllo sheets per the package instructions. I usually take the phyllo out of the freezer about 30 minutes ahead.
Make the simple syrup. Add sugar and water to a saucepan on the stovetop. Bring to a boil for 5 minutes.
Add a squeeze of lemon juice (about 10 to 12 drops) and allow to cool.
Make the pecan sugar mixture. In a food processor, crush the shelled raw pecans, cinnamon, and sugar.
Assemble the baklava. Spread melted ghee in the baking dish. Add two phyllo sheets, then spread melted ghee on top. Repeat 8 times until a total of 16 phyllo sheets form the base of the baklava.
Spread ⅓ of the pecan sugar mixture. Then add two phyllo sheets and melted butter. Repeat until three nut layers are assembled. Continue layering two phyllo + melted ghee layers until all of the phyllo sheets are used.
Cut the baklava with a knife or pizza cutter before baking. This is important!
Bake in the oven for about 25 minutes at 375 ℉ (190 ℃).
Pour the cooled simple sugar syrup into the cracks of the baklava once it immediately comes out of the oven.
Allow the baklava to cool for about 30 minutes as the flavors infuse.
How To Cut Baklava
The best way to cut baklava is before you bake it. Use a knife or pizza cutter to cut the baklava. The thin phyllo sheets are fragile and may break, which is fine; it doesn't have to be perfect.
📋 Recipe
Cinnamon Pecan Baklava
Ingredients
- 1 lb frozen filo dough see note 1
- 12 tablespoon ghee melted, see note 2
Nut Mixture
- 1½ lb crushed pecans
- 1 cup sugar
- 1 tablespoon ground cinnamon
Simple Syrup
- 2 cups sugar
- 1 cup water
- 1 teaspoon fresh lemon juice
Instructions
Make the Simple Syrup
- In a pot, add water and sugar. Bring to a boil for about 5 minutes. Add lemon juice and remove from heat.
Prepare the Nut Mixture
- Add shelled pecans, sugar, and ground cinnamon to the food processor. Pulse on high until nuts are crushed.
Assemble the Baklava
- Unwrap the thawed filo dough. Individual sheets are very fragile and can break easily. Prepare an area where the unrolled filo dough can be laid. Place a damp towel over the filo when not in use.
- Heat butter or ghee on the stovetop. If using butter, filter out the solids.
- Spread melted ghee in the pan. Add two filo sheets. Spread melted butter on top with a pastry brush. Repeat until you have 16 filo sheets on the bottom.
- Spread ⅓ of the nut mixture in a thin layer. Next, continue layering filo and ghee for 3 filo sheets. Again, spread ⅓ of the nut mixture in a thin layer. Then, continue layering filo and ghee for 3 filo sheets. Make the last nut mixture layer. Layer the filo and ghee for 3 more filo sheets for the top layer of the filo dessert.
- Spread melted ghee on the top. Cut the baklava before baking. Bake in the oven for about 25 minutes at 375 ℉ (190 ℃).
- Remove from the oven and immediately pour the cooled simple syrup mixture into the cracks. Let the baklava cool.
Video
Notes
- Thaw the frozen filo dough beforehand. Work quickly once phyllo dough is exposed to the air because it's brittle and breaks easily.
- You can use butter instead of ghee. Melt butter and strain out the solids.
- Substitute walnuts for pecans.
- Cut baklava before baking. This is important!
- Pour cooled simple syrup in the cracks of the baklava once it comes out of the oven. Make sure the simple syrup is not hot.
Elie says
Good ratio of nuts, sweet, and crispy phyllo.
Lily Guidry says
Thanks!