Orange Pecan Baklava Recipes

ORANGE-PECAN BAKLAVA

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

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.

GREEK PECAN BAKLAVA

Steps:

• In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
• In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
• Brush 2 (13 x 9-inch) baking pans with melted butter.
• Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
• Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
• Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
• Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
• Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
• Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
• Insert a clove in the center of each diamond.
• Bake in a 300°F oven for 1 hour.
• Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
• Cool completely in the pans on wire racks.
• When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.