Description

This incredible maple pecan baklava recipe combines classic flaky sweetness with New England autumn flavors. It's a unique twist on traditional baklava, infused with pure maple syrup and pecans, offering warmth and comfort in every bite. Surprisingly simple to make, it delivers a perfect crunch and melt-in-your-mouth experience, perfect for sharing and becoming a family favorite.

Ingredients

Scale

1 lb Phyllo Dough
1 ½ cups Unsalted Butter
3 cups Pecans
¾ cup Granulated Sugar
1 tsp Ground Cinnamo
1 cup Pure Maple Syrup
½ cup Water
1 tsp Fresh Lemon Juice

Instructions

Combine 3 cups chopped pecans, ¼ cup granulated sugar, and 1 tsp ground cinnamon in a bowl. Mix thoroughly
Thaw phyllo dough according to package directions, usually overnight in the fridge
Gently melt 1 ½ cups unsalted butter in a saucepan or microwave
Unroll phyllo dough. Place one sheet in the bottom of a 9×13 inch baking pan. Brush lightly with melted butter. Repeat this process with 8-10 more phyllo sheets
Sprinkle about one-third of the pecan mixture evenly over the buttered phyllo layers
Place 2-3 phyllo sheets over the nuts, brushing each with butter
Add another third of the pecan mixture. Cover with 2-3 buttered phyllo sheets
Sprinkle the remaining pecan mixture. Top with the remaining phyllo sheets, buttering each one generously
Use a sharp knife to cut the baklava into diamond or square shapes before baking
Preheat oven to 350°F (175°C). Bake for 50-60 minutes, or until golden brown and puffed
While the baklava bakes, combine 1 cup pure maple syrup, ½ cup granulated sugar, ½ cup water, and 1 tsp fresh lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes
Immediately pour the cooled syrup over the hot baked baklava
Let the baklava cool completely for several hours, or even overnight, before serving. This allows the syrup to fully absorb

Notes

For the best maple pecan baklava, always use a very sharp knife for cutting before baking to prevent tearing the delicate phyllo.

Keep unused phyllo covered with a damp cloth while working to prevent drying out.

Don't skimp on butter; it gives baklava its characteristic crispness.

Pour cool syrup over hot baklava (or vice versa) for optimal absorption and to avoid sogginess.

Allow enough cooling time (several hours or overnight) for the baklava to set properly and flavors to deepen.

Store at room temperature in an airtight container for up to 5 days, or refrigerate for up to 2 weeks.

Reheating is generally not necessary, as baklava is delicious at room temperature; if preferred warm, briefly warm individual pieces in a microwave for 10-15 seconds.

Baklava actually tastes even better the next day as the flavors deepen and the syrup fully absorbs.

Pairs beautifully with a strong cup of coffee, black tea, vanilla bean ice cream, fresh berries, or whipped cream.

Prep Time: 45 mins
Cook Time: 70 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 280 kcal
Sugar: 18g
Sodium: 100mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: maple pecan baklava, baklava, maple, pecan, dessert, New England, fall, autumn, flaky, sweet