RECIPE # 4556 - SOUTHERN PECAN BAKLAVA - Tuesday, November 9, 20 - | Nashville News, Weather & Sports

RECIPE # 4556 - SOUTHERN PECAN BAKLAVA - Tuesday, November 9, 2010



I pkg Phyllo dough, thawed and brought to room temperature.
1 c unsalted butter, melted
2 c finely chopped/ground pecans (I use a food processor)
1 1/2 c dark brown sugar
1/2 c water
1/4 c sorghum molasses
1 t vanilla
Preheat oven to 350 degrees.
Remove pastry dough from 1st package (there will be two in each box).  Unroll and cover with damp tea cloth to keep moist.
In a 9x9 pan, layer one piece of pastry at a time and brush all over with melted butter.  Repeat for 6 layers.
Sprinkle with 1/2 cup ground pecans.
Layer again with 6 sheets of pastry- each brushed with butter.
Sprinkle with 1/2 cup ground pecans.
Repeat twice more.
With a sharp knife cut into squares or diamonds and bake 35 - 40 minutes or until golden brown.
While pastry is baking, combine sugar, water and molasses in 2 quart heavy bottom saucepan and cook over medium heat until sugar has melted. Bring to a low boil (and this will foam up a bit, so use a 2 qt pan) and stir occasionally for 10 minutes.  Remove from heat and add vanilla.
When you remove pastry from the oven, pour 1/2 of the syrup over the top and let the dish rest for 5 minutes.  After 5 minutes pour remaining syrup over the top.  Serve immediately with cinnamon whipped cream or cool and serve later.    
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