What is the difference between Greek baklava and Turkish baklava?

Greek baklava is made with honey, walnuts, and cinnamon, while Turkish baklava is made with pistachios and sugar syrup made with lemon juice.

How do you keep baklava from getting soggy?

When you pour the syrup on top of the baklava, make sure it is cool! This is key to allowing the syrup to soak into the phyllo. Additionally, allow the baklava to sit for at least one hour before re-cutting it this gives the phyllo layers extra time to soak in the syrup.

How do you store baklava?

Baklava is one of the few desserts that can be made in advance. It can be stored in an air-tight container for up to two weeks on the counter or in the refrigerator.

Pumpkin-Spiced Baklava Recipe

Pumpkin Baklava

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Pumpkin baklava is a fun variation of traditional baklava. Pumpkin and pecans are layered in-between layers of flaky phyllo dough to create an irresistible fall dessert.

Author: Ashley
Prep Time: 30 minutes
Inactive Time: 0 hours
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Cuisine: Middle Eastern

Ingredients

Units Scale

Baklava

1 cup pumpkin puree
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
nutmeg, pinch of
cloves, pinch of
1 package phyllo dough
3/4 cup butter, unsalted
1 1/2 cups pecans, chopped

Honey Syrup

1 cup granulated sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon

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Instructions

Preheat the oven to 350°F. Spread butter on the sides and bottom of a 9x13 pan.
Place butter in a microwave-safe dish and microwave until melted, about 45 seconds.
Mix the pumpkin puree, brown sugar, cinnamon, salt, nutmeg, and cloves in a medium bowl. Set aside.
Unwrap the phyllo dough and cut it to the size of the pan. Place on a clean surface and cover with a damp towel to keep them from drying out.
Lay a sheet of phyllo dough in the pan. Using a pastry brush, brush the sheet with butter. Lay another sheet down and brush with butter. Repeat the process 6 more times, brushing butter on each sheet.
After laying down 8 sheets, spread a layer of the pumpkin puree on top. Sprinkle with chopped pecans. Continue by layering four more sheets of phyllo dough on top, brushing butter on each sheet.
Spread pumpkin puree on the next layer and top with chopped pecans. Continue this process 2 more times until you have 4 pumpkin layers. Lay 8-10 more sheets of phyllo, brushing butter between each sheet.
Cut the baklava into 4 long rows with a sharp knife and then diagonally 6-8 times. Bake the baklava for 45 minutes or until crispy and golden brown.
While the baklava is baking, combine the honey syrup ingredients in a medium saucepan. Bring the syrup to a slow boil and then reduce to a simmer, often stirring for about 5-10 minutes or until syrup just starts to thicken. It should still be a little watery at this point.
When the baklava is done, immediately pour the honey syrup on top (make sure the syrup is cool first.) Allow to cool completely before serving. Store in an airtight container in the fridge or on the counter for up to two weeks.

Nutrition

Serving Size: 1 grams
Calories: 358
Sugar: 41
Sodium: 107
Fat: 21
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 2
Cholesterol: 31

Find it online: https://wanderzestblog.com/pumpkin-baklava/