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Active Time
1 hour
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Total Time
1 hour, 45 minutes
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.
Ingredients
16–20 servings
Special Equipment
Step 1
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 ½ cups, 15–18 minutes. Transfer to a medium bowl, stir in bourbon, and let cool.
Step 2
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 ½ cup sugar and pulse until coarsely chopped.
Step 3
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 ½") half-circles.
Step 4
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.
Step 5
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.
Step 6
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
Step 7
Syrup can be made 1 day ahead. Cover and chill. Baklava can be made 3 days ahead. Cover and store at room temperature.
Leave a Review
Reviews (20)
Back to TopCan anyone understand the crazy filo directions really making regular baklava is much easier
Kk
Mi
11/7/2021
I don't understand all the confusion with the circles. You're making 1.5 circles with each sheet. You're using the pan base as a guide to make 1 whole circle, and then with what's left of the sheet you're using the base again as a guide, only this time you're using it to make a half circle. Then you just put the half circles together to make a whole circle. Magic.
michelewilt
8/5/2021
I followed the recipe exactly as it reads and it was STUPENDOUS! The hint of orange and use of pecans completely sets this dessert apart from traditional baklava.
djanos
Maine
1/18/2021
A bit of effort but incredibly presented when presented to company and oh so delicious!! I had to look at the pattern on top to cut it correctly, because the instructions in the recipe are confusing. This is where we could really really use a video. This is a regular part of my Thanksgiving menu every year.
lmeyer
Houston
11/13/2020
I make Baklava all the time, with walnuts, simple syrup, rose water. Use a rectangular pan that fits the phyllo, use clarified butter, and add Orange Blossom water to your simple syrup (middle eastern store) and I bet this will be a game changer for people who love Baklava. Also you can use two sheets of buttered phyllo, spread the nuts halfway across (long side) roll, cut on the diagonal. Serve individual pieces in a cupcake paper.
Tibbj
Saint John, NB, Canada
12/17/2019
Great recipe!! I have made it twice and here are a couple tips.... I found 17x13 inch phyllo (18 sheets) This way you don’t have to deal with half circles. Leave the phyllo stacked, use the base of the pan and put in an upper corner and cut through.....then move the base to the opposite corner and repeat. you will get 36 circles (only need 30 for the recipe but extra doesn’t hurt!!) I put about 7 layers on the bottom to give a better base. Ignore the directions on how to cut the top. Just follow the picture, way easier. Add the first round of honey mixture when it is hot out of the oven, add the next 3 in 20 min intervals or so to give it time to soak in. I like to make this the night before and don’t take off the ring until right before you serve!
Amst214
Spokane, wa
12/24/2018
Delicious! It's better than pecan pie.
renofoodie
1/3/2018
I make a lot of baklava and these instructions are not clear. Also, could you please post a video on how to make it to clarify the confusion? It says there is a corresponding video but it was for some other recipe. Thank you. We are waiting for it to cool now before cutting. You should also mention when to release the spring form. When it’s comoletely cool?
paulasanbo
Fort Worth
12/10/2017
I just made this for Thanksgiving. My husband loves pecan pie and my son loves baklava. This was a good compromise. I would add a little more orange zest next time I make it. For the phyllo you can get sheets that are 13" x 18" and just cut full circles. This is so rich that next time I make this I'll try a rectangular pan and cut smaller pieces. I don't see an advantage to making this round.
kboyter
Baton Rouge, LA
11/24/2017
我做到了,但是没吃过它,但想要的to add a note on cutting. I could only fit 1 line 1" parallel to each of the first cuts (cutting the "pie" into 8 slices) so I wound up with fewer than half the final number of pieces (just one central star of trapezoids). I think that the pictured pie, and the one in the description, must have twice the diameter, or else they meant 1/2" instead of 1". The syrup took over half an hour to cook down, maybe more like an hour, and I only got it down to 1 3/4 cup, not 1 1/2 cup. For some reason I also thought that it would need a lot more phyllo, so now I have extra. Anyway, it looks pretty.
aikigypsy
Massachusetts
11/22/2017
Love using pecans and orange in this for Fall. Have not made this yet but, have made plenty of baklava and this is pretty straight forward. To all who are confused by the directions....just make it in a rectangular pan..what ever will fit the phyllo sheets. Or, trim the sheets to fit. This is cooking, not rocket science (I say this in jest). ;)
jhough1
OC, MD
11/20/2017
Yes, it looks like there's a typo--it should be make 4 half-circles. It's just so you don't waste the phyllo scraps. Use two halves in rotation with full circles. I haven't made it, but was forced to give it a rating. There should be an option to comment w/o having made it.
suzwil
AZ
11/19/2017
I have not made this yet but it looks pretty tasty! Directions are confusing but I believe they want to say 4 half circles not 4 1/2" circles. Hope this helps!
lbaldonieri
Pittsburgh, PA
11/15/2017
WTH? I can't get through the phyllo directions. Use the bottom of the pan as a guide and cut 4 1/2 inch circles, spring form pan is larger than that.....help. Sounds delicious though. And is it equivalent to one package of phyllo dough? Why the incomprehensible directions epi?
cyclophile
Ut.
11/14/2017
Y'all are making this more difficult than it needs to be. Use extra Phyllo if you want all the circles to be whole or follow the directions to best utilize the Phyllo as described. Look at the finisedh product photo and you will see that each pie piece was cut to form traditional diamond shapes. Or cut as you like and enjoy this delightful recipe.
ejanegillespie
Columbia, South Carolina
11/14/2017
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