This fit-for-fall recipe puts a twist on the traditional Greek dessert treat by incorporating pumpkin and chopped pecans.
- 2 rolls Athens Phyllo® Dough (9” x 14”), thawed
- 2 cups pecans, chopped
- 1/2 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 2 eggs
- 1 can (15 ounce) pumpkin
- 1 cup butter, melted
- 1 1/3 cups brown sugar
- 3/4 cup water
- 2 – 3 tablespoons pumpkin butter or apple butter
Thaw phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a medium mixing bowl, combine the pecans, cloves, nutmeg, cinnamon, and salt.
In a medium mixing bowl, beat together cream cheese, eggs and pumpkin.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Butter a 9”x 13” pan. Place one sheet of phyllo in the bottom of the pan and lightly brush with melted butter. Layer and repeat with 9 more sheets. Evenly spread 1/3 of the pumpkin mixture on top of the phyllo. Evenly spread 1/3 of the pecan mixture on top of pumpkin. Repeat this process twice more. Layer with remaining phyllo, about 10 sheets. Butter the top layer. With a very sharp knife, cut layers into thirds, lengthwise. Then make a cut from one corner to the next and cut parallel diagonal lines 1” apart to make diamond-shaped pieces. Bake for 55-60 minutes or until the phyllo is golden brown.
While baklava is baking, combine brown sugar and water in small sauce pan over medium low heat. Bring to a boil and simmer for 20 minutes. When the baklava is ready, remove from oven and pour hot syrup over the top. Allow to set for 4 hours to overnight. Serve.
Use a 7”x11” pan for a thicker baklava.
Serving size: 39g, Amount per serving: Calories 150, Calories from Fat – 90, Total Fat – 10g, Saturated fat – 3.5g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 40 mg, Dietary Fiber – 1g, Sugars – 5g, Protein – 2g