Pecan-Tahini Baklava
Baklava has had a resurgence in popularity, and it’s not hard to see why. This delicious twist on the dessert—with its nutty flavor and cinnamon-spiced layers—is the perfect sweet-and-savory treat for fall.
Makes 24 or one large sheet
Ingredients:
- 1 lb. chopped pecans
- 1 tsp. ground cinnamon
- ¼ c. butter, melted
- 1 package phyllo dough, thawed
- ¾ c. tahini
For the syrup:
- 1 c. water
- 1 c. granulated sugar
- 1 tsp. vanilla extract
- ½ c. honey
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Instructions:
- Preheat the oven to 350°F. Toss the pecans with the cinnamon. Brush the bottom of a 13 × 9-inch casserole dish with a little bit of butter.
- Lay a base layer of the phyllo dough 4 sheets thick. After the base, layer the phyllo one sheet at a time, brushing each layer with the tahini and a sprinkle of the seasoned pecans. Repeat this step 8 times.
- For the final layers, lay the phyllo dough 6 sheets thick, and brush each layer with the tahini. Brush the top phyllo sheet with the remaining melted butter.
- Bake for 20 minutes or until phyllo is golden brown.
- In a medium pot, simmer the water, sugar, vanilla, and honey over medium-high heat for 5 minutes. Immediately pour the syrup over the baklava. Let it cool to room temperature, and cover before cutting and serving.
