Butter Pecan Baklava

Butter Pecan Baklava


  • 1 lb. Phyllo Pastry sheets
  • 1 c. melted butter
  • 1/4 c. dark brown sugar
  • 2 c. pecan pieces
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1 c. boiling water
  • 1 c. ALAGA Cane Syrup
  • 2 T lemon juice
  • 1 tsp. vanilla extract


  • Preheat oven to 400 degrees.
  • Spray the bottom and sides of an 8×10 oven-bake pan with non-stick cooking spray.
  • Divide the Phyllo dough in half.
  • Layer half of the dough in the pan, sheet by sheet, brushing every other sheet with butter.
  • Fold the ends of the dough under to fit the pan if necessary.
  • Combine brown sugar, pecan pieces, cinnamon and nutmeg. Spread over pastry.
  • Cover with remaining pastry, brushing every other sheet generously with melted butter, including the top layer.
  • Using a very sharp knife cut through all the layers of pastry to bottom of pan to form 20 2-inch squares.
  • Place in oven and bake for 15 minutes.
  • Reduce heat to 325 degrees.
  • Bake 45-60 minutes or until golden brown.
  • While pastry is baking, stir the ALAGA Cane Syrup, lemon juice and vanilla extract into hot water.
  • Cool completely.
  • Remove pastry from oven when done and carefully pour off any butter that may be left in the pan.
  • Pour syrup mixture over pastry and allow to cool in pan.
Keyword Alaga Cane Syrup

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