This pumpkin baklava is a fun twist on the classic dessert! It combines flaky layers of pastry with a sweet pumpkin filling, spiced just right for a cozy flavor.
It’s like Thanksgiving and dessert had a delicious baby! I love serving it warm with a drizzle of honey on top. Perfect for impressing friends during the fall season! 🎃
Key Ingredients & Substitutions
Phyllo Dough: This is the star of baklava. Look for thin, flaky sheets in the freezer section. If you’re short on time, you can try using pre-made pie crusts, but the texture won’t be the same.
Pumpkin Puree: Fresh pumpkin is great if you want to roast and purée it yourself. Canned pumpkin works well too; just make sure it’s not pumpkin pie filling! That has added sugars and spices.
Walnuts & Pecans: I love using a mix of these nuts for added flavor. You can swap out pecans for almonds or pistachios if you prefer. Just make sure any nuts you use are finely chopped to evenly distribute throughout the baklava.
Sugar: The combination of granulated sugar with the honey adds a lovely sweetness. If you’d like a healthier option, try using coconut sugar or a sugar alternative like stevia, but keep in mind it may affect the recipe’s texture.
Spices: The spices are essential for that warm flavor. Feel free to adjust their amounts based on your taste. If you’re not a fan of cloves, you can omit them or replace them with allspice.
How do I Layer Phyllo Dough Correctly?
Layering phyllo can seem tricky, but it’s all about patience. Keeping the phyllo covered with a damp towel helps prevent it from drying out while you work. Here’s a quick guide:
- Start with one sheet in your buttered dish. Brush it lightly with melted butter.
- Keep adding sheets, brushing each one lightly with butter. Layer about 8 sheets for a crispy base.
- If the dough tears slightly, no worries! You can patch it together or just layer over it.
- After your filling, repeat with more buttered phyllo on top, about 8-10 sheets for a crispy crust.
Taking your time during this step ensures a flaky, delicious result! Happy baking!
How to Make Pumpkin Baklava
Ingredients You’ll Need:
Baklava Components:
- 1 package phyllo dough (16 oz), thawed
- 1 cup walnuts, finely chopped
- ½ cup pecans, finely chopped
- ½ cup granulated sugar (for filling)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup unsalted butter, melted
For the Pumpkin Filling:
- 2 cups pumpkin puree (fresh or canned, well-drained)
For the Syrup:
- 1 cup water
- 1 cup honey
- ½ cup granulated sugar (for syrup)
- 1 cinnamon stick (for syrup)
- 1 tbsp orange blossom or rose water (optional)
For Garnish:
- Chopped nuts for garnish (walnuts or pecans)
Estimated Time Required:
This delightful pumpkin baklava will take about 30 minutes to prepare, plus around 45-55 minutes to bake, and then let it cool and set for at least 4 hours or overnight. So, overall, plan for a total of about 6 hours, including cooling time!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, take a 9×13 inch baking dish and butter the bottom and sides generously. This will help the baklava not stick!
2. Mixing the Pumpkin Filling:
In a large mixing bowl, combine the pumpkin puree, chopped walnuts, pecans, sugar, cinnamon, nutmeg, cloves, ginger, lemon juice, and vanilla extract. Mix everything together until it’s smooth and well blended. This mixture will be your delicious filling!
3. Working with Phyllo Dough:
Unroll the phyllo dough carefully, and cover it with a slightly damp towel to prevent it from drying out. Take your time here; phyllo can get a little tricky!
4. Layering the Phyllo:
Place one sheet of phyllo in your buttered baking dish and brush it with melted butter. Keep adding more sheets one at a time, brushing butter on each layer. Aim for about 8 sheets to create a nice crispy base.
5. Adding the Filling:
Now, evenly spread half of your pumpkin mixture over the phyllo layers. It’s important to spread it out evenly for balanced flavor in every bite!
6. More Phyllo Layers:
Layer 5 more sheets of phyllo on top of your pumpkin filling, brushing each with butter. This will create a nice contrast of textures.
7. Final Pumpkin Layer:
Spread the rest of your pumpkin mixture evenly on top of the phyllo layers. This is going to make each slice wonderfully flavorful!
8. Topping it Off:
Finish up by topping with a final layer of phyllo sheets. Again, brush each layer with butter. You want about 8 to 10 layers on top for that perfect crispness.
9. Cutting the Baklava:
Using a sharp knife, cut your baklava into diamond or square shapes before baking. It’ll make serving much easier once it’s baked!
10. Baking:
Now, it’s time to bake. Pop your baklava into the preheated oven and bake for about 45-55 minutes, or until it’s golden brown and crisp.
11. Making the Honey Syrup:
While your baklava bakes, let’s prepare the honey syrup. In a saucepan, combine water, honey, sugar, and the cinnamon stick. Bring it to a boil, lower the heat, and let it simmer for about 10 minutes. If you’re using rose or orange blossom water, add that before removing it from heat. Discard the cinnamon stick.
12. Adding the Syrup:
Once your baklava is done, immediately pour the hot syrup evenly over the hot baklava. This step is crucial for soaking every layer and infusing sweetness!
13. Cooling:
Let the baklava cool completely at room temperature, allowing it to absorb all that syrupy goodness. This should take at least 4 hours or you can leave it overnight if you have the time. Trust me; it’ll be worth it!
14. Final Touches:
Before you serve, feel free to garnish with some chopped nuts on top for a lovely presentation. Enjoy your delightful pumpkin baklava as a perfect autumn dessert!
Dig in and savor the flavors of fall! 🎃
Can I Use a Different Type of Nut?
Absolutely! While walnuts and pecans are traditional, you can substitute with almonds, pistachios, or any nut you prefer. Just ensure they are finely chopped for even distribution in the baklava.
How Long Does This Baklava Last?
Stored properly in an airtight container, pumpkin baklava can last up to a week at room temperature or about 2 weeks in the fridge. Just make sure to keep it covered, as phyllo can become stale if exposed to air.
Can I Freeze Pumpkin Baklava?
Yes! Before adding the syrup, you can freeze the baklava. Just wrap it tightly in plastic wrap and then in foil. When you’re ready to bake it, allow it to thaw in the fridge overnight and then bake as instructed. After baking, it’s best to serve fresh, so try to avoid freezing after syruping.
What Can I Serve with Pumpkin Baklava?
This baklava is perfect on its own, but if you want to elevate it, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of extra honey or a sprinkle of cinnamon on top can also add a lovely touch!
