A Golden Fusion of Crunch, Warmth & Exploration
Some desserts tell a familiar story — and some invite you on a new adventure.
Our Pecan Pie Baklava is exactly that: a journey where American comfort meets Mediterranean tradition. Layered with buttery filo, roasted pecans, warm spices, and a rich syrup that glows like amber, this dessert is all about curiosity, creativity, and discovering joy in every bite.
If you love desserts that balance crunch and sweetness, or if you’re always searching for the next “wow” moment, this fusion baklava is made for you.
Ingredients
For the Baklava
- 1 pack filo pastry (around 450 g), thawed
- 250 g unsalted butter, melted
- 300 g chopped pecans (lightly toasted for extra flavor)
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- 2 tbsp brown sugar
- Pinch of salt
For the Syrup
- 200 g sugar
- 150 g honey
- 180 ml water
- 1 tsp vanilla extract
- 1 strip of orange peel (optional, for aroma)
How to make Baklava with Pecans
1. Prepare the filling
In a bowl, mix the chopped pecans, cinnamon, nutmeg, brown sugar, and a pinch of salt. Toasting the pecans beforehand adds deeper flavor and fragrance — highly recommended.
2. Preheat the oven
Set your oven to 170°C (340°F).
3. Layer the filo
Brush a baking tray with melted butter.
Place one sheet of filo, brush it with butter, and repeat for about 8–10 layers.
4. Add the pecan layer
Spread a generous handful of the pecan mixture evenly.
5. Continue layering
Alternate:
- 5–6 sheets of filo with butter
- A layer of pecans
Continue until the ingredients are finished, ending with filo on top (8–10 sheets for a golden finish).
6. Cut before baking
Using a sharp knife, cut the baklava into diamonds or squares. This helps it soak the syrup evenly later.
7. Bake
Bake for 45–55 minutes until crisp and deep golden brown.
8. Make the syrup
While the baklava bakes, combine sugar, honey, water, vanilla, and orange peel in a pot.
Simmer for 5 minutes until slightly thickened.
Remove peel.
9. Pour syrup over hot baklava
When the baklava comes out of the oven, immediately pour the hot syrup over it.
Listen for that soft crackle — it’s the sound of flavor absorbing into every layer.
10. Let it rest
Allow the baklava to rest for 4–6 hours, or ideally overnight, for perfect texture.
EXTRA TIPS:
To give this recipe a little extra flavor for a grown-up crowd, if desired, add up to 3 tablespoons of bourbon to the syrup along with the vanilla!
Syrup Swap: Consider replacing a portion of the granulated sugar in the syrup with light or dark brown sugar. This substitution would add a deeper, caramelised, molasses flavour, intensifying the “pie” element of the dish.
Spices: A small amount of classic pie spice (like cinnamon or a hint of nutmeg) mixed into the chopped pecans could further bridge the gap between baklava and pecan pie, adding aromatic warmth.
Storage Tips
- Keeps 5–7 days at room temperature in an airtight container
- Does not need refrigeration (unless very hot climate)
- Freezes well for up to 2 months
This Pecan Pie Baklava captures what we love most: curiosity, creativity, and the joy of discovering new flavors. If you try it, enjoy the moment — and may every layer bring you closer to your next sweet adventure.