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Pumpkin Baklava

Total Time: 5 HR 30 MIN Makes: 36 desserts
Prep Time: 30 MIN Cook Time: 1 HR Additional Time: 4 HR
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Description

This fit-for-fall recipe puts a twist on the traditional Greek dessert treat by incorporating pumpkin and chopped pecans.


Ingredients
  • 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

Directions

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.

TIP:
Use a 7”x11” pan for a thicker baklava.


Nutrition

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