Pecan Baklava by Carlie Tilly


1/2 box of Phylo dough
1 to 1 1/2 cups of chopped pecans
2 tablespoons cinnamon
4 tablespoons sugar
1/2 to 3/4 lb melted better
3/4 lb honey

Put one layer of dough on bottom of pan. Drizzle (or spread with a pastry brush) melted butter on it. Continue doing dough layers with butter on top of each layer until you have done 9 layers (about 1/2 the dough). Pour nuts mixed with cinnamon and sugar on top of the 9th layer and spread out evenly. Continue layering dough until you use all of it -- approximately another 9 layers. Cut into diamond pattern - I have found using a pizza cutter works best. Bake at 350 degrees 30 - 35 minutes until golden on top. Remove from oven and immediately pour 3/4 lb of honey on the top. Let sit for a little and enjoy. This freezes well either before or after baking. Just don't keep it for too long.

Other Info (pictures, nutrition, etc)
Topic revision: r1 - 2015/09/12, RickMach
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