Southern Baklava

Southern Baklava

4 cups chopped Pecans
1/2 cup sugar
1 tsp. ground cinnamon

In food processor, mix/chop pecans, sugar and cinnamon.

1 16oz package frozen phyllo (filo) dough, thawed
2 cups butter, melted

Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Keep phyllo covered, removing sheets as you need them.

Layer 10 of the phyllo sheets in the pan 2 at a time, generously brushing each pair with melted butter as you layer, and allowing phyllo to extend up the sides of the pan. Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice.

Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet. Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan.

Set in fridge for 30 minutes to set butter to make easier to cut. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or square-shaped pieces.I cut squares then cut diagonally across the squares creating triangles.

Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wire rack.

1 1/2 cup brown sugar
1 cup water
1/4 cup orange juice
1 tsp. ground cinnamon

Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups brown sugar, the water,orange juice, and cinnamon. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes.

Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving. Makes about 60 baklava.

My family loves baklava but I wanted to put a spin on it. Use pecans and give it more of a pecan pie flavor using brown sugar in the syrup. It was a hit this weekend for Father's Day Dinner. This is the last piece and it will be gone before the moon comes up.