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.
GREEK PECAN BAKLAVA
You are in for a real treat when you try this, it's one of my favorite recipes for Greek baklava! it has brandy in the syrup which makes it special! You will need 3 pounds of pecans, roughly 1 pound of melted butter and whole cloves. It is not really necessary to insert a whole clove on top of each slice of baklava, I do so only on the holidays.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h45m
Yield 10 dozen
Number Of Ingredients 14
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.
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