Pecan-Orange Baklava Pie
Pecan-Orange Baklava Pie is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Bring honey, cinnamon sticks, 1 cup sugar, and 1 cup water to a boil in medium heavy saucepan over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium and continue to boil until syrup is reduced to about 1 1/2 cups, 15–18 minutes.
Transfer to a medium bowl, stir in bourbon, and let cool.
Meanwhile, spread pecans on large rimmed baking sheet and toast until golden brown, 13–15 minutes.
Transfer nuts to a food processor.
Add ground cinnamon, 1 tsp. orange zest, and remaining 1/2 cup sugar and pulse until coarsely chopped.
Place stack of phyllo sheets on a work surface.
Keep any phyllo you're not currently working with covered under a layer of plastic wrap topped with a slightly damp kitchen towel.
Using base of springform pan as a guide, and starting at edge of phyllo, carefully cut out 20 (9") circles, leaving as much phyllo remaining as possible.
Cover phyllo circles.
Using base of pan as a guide, cut remaining phyllo into 20 (4 1/2") half-circles.
Insert base into pan and secure the latch.
Brush base with butter.
Place 1 phyllo circle in pan and brush generously with butter.
Top with 2 half-circles to create a full circle, brush with butter.
Top with full circle, brush again.
Top with 2 more half-circles at a 90° angle from the first half-circle layer, brush with butter.
Top with a full circle, and brush again.
You should have 5 layers of pastry (full circle - half-circles - full circle - half circles - full circle), with butter spread between each layer.
Spread one-fifth of nut mixture over phyllo.
Repeat layering 4 more times.
Top with the 5 remaining phyllo circles; brush top with butter.
Using a sharp knife, score the top layer (do not cut through to bottom of pan) to divide into 4 quadrants.
Working with 1 quadrant at a time, make 1 straight cut to divide the quadrant into 2 even wedges.
Make 4 more straight cuts (2 each on either side of, and parallel to the quadrant division line), spacing evenly apart.
Now working within each wedge, make 2 evenly-spaced cuts parallel to the outside edge of the quadrant, connecting at points with the previous cuts to form a diamond pattern.
Repeat with the remaining quadrants to create a starburst pattern.
Transfer pan to a rimmed baking sheet and bake until phyllo is golden brown, about 45 minutes.
Spoon cooled syrup over hot baklava in 4 additions.
Place orange curls on top.
Let cool completely in pan.
Remove springform ring and cut baklava along the scored lines.
Syrup can be made 1 day ahead.
Cover and chill.
Baklava can be made 3 days ahead.
Cover and store at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.