As you know I have been very excited about the new Cookbook from the Junior League, Capture the Coast – page 108…so it shouldn’t be a surprise that this recipe comes from there. This recipe is the southern version of Baklava. Instead of using traditional walnuts…we use pecans. Think Pecan Pie but Greek style… Yum Yum!!! And if you are ever having guests over, bake these up and your house will smell divine!
Tampa’s Baklava
- 1/2 cup of honey
- 1/2 cup of sugar
- 1/3 cup of water
- 1 teaspoon of lemon juice
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground cloves (optional)
- 8 ounces finely chopped pecans
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 16-ounce package of phyllo dough, thawed
Combine the honey, sugar, water, lemon juice, 1 teaspoon cinnamon and the cloves in a medium saucepan and mix well. Cook over medium heat until all of the ingredients are dissolved, stirring constantly. Reduce the heat to low. Cook for 10 minutes. Remove from the heat to cool.
Preheat the oven to 350 degrees. Mix the pecans, 1 teaspoon cinnamon and the salt in a bowl. Melt the butter in a small saucepan over low heat. Unroll the phyllo dough and cut into 8×8 inch sheets. Cover with waxed paper topped with a damp towel. Keep the unused portion covered until needed.
Layer eight sheets of the phyllo dough in a greased 8×8 inch baking pan, brushing each sheet with butter. Sprinkle one-fourth of the pecan mixture over the top. Cover 3 more layers of dough, using eight sheets for each layer, brushing each sheet with butter and sprinkling each layer with one-fourth of the pecan mixture. Cover with the remaining eight sheets of phyllo dough, brushing each sheet with butter. Cut diagonally into 1 inch diamond shapes, cutting through all of the layers. Bake for 35-40 minutes or until brown. Remove from the oven. Pour the honey mixture over the warm baklava. Let stand for 1 hour or longer before serving. Serve chilled or at room temperature.
Mountains! Beach! or Both!... 