Pumpkin baklava

Pumpkin baklava

30 baklavas


  • 1 pack phyllo dough, defrosted
  • 1 cup unsalted butter, melted
  • 1 cup pure pumpkin
  • 3/4 cups brown sugar
  • 1/2 tbsp pumpkin spice
  • 2 cups chopped pecans
  • Syrup:
  • 1 cup white sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 2 cinnamon sticks
  • 4 whole cloves


  1. Preheat the oven to 350 ° F.
  2. In a bowl, combine the pumpkin, brown sugar and pumpkin spice.
  3. Unwrap the phyllo dough roll and cut it in half so that the sheets fit in the dish.
  4. Brush the bottom of the dish with melted butter and place a single sheet in the mold.
  5. Butter the top of the sheet and put another sheet on it and butter it too.
  6. Continue to layer 6 more sheets, applying butter between each.
  7. After placing the 8th sheet, spread a very thin layer of the pumpkin mixture evenly over the phyllo dough. Sprinkle with a few nuts.
  8. Continue to layer 4 sheets of phyllo dough, buttering between layers.
  9. Spread another very thin layer of the pumpkin mixture evenly. Add some nuts.
  10. Repeat these steps two more times until you have 4 layers of the pumpkin mixture.
  11. Finish by layering 10 sheets of phyllo dough, don't forget the butter between each sheet.
  12. Cut the baklava layers into 4 long rows and 6-8 diagonally crosswise.
  13. Bake 45 to 50 minutes or until top of baklava is golden brown.
  14. While the baklava is cooking, combine the syrup ingredients in a medium saucepan and bring to a slow boil. Reduce the heat and stir often for 5 to 10 minutes (the syrup should not thicken too much).
  15. When the baklava is done, let it cool for an hour, then pour the syrup over the baklava and let it sit uncovered until it is completely cool.