A twist on traditional baklava, this Salted Caramel & Pecan Baklava is filled with pecan and spices, and soaked in a salted caramel syrup
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Start by making the syrup. In a pan on a low heat melt the brown sugar, sea salt, water and maple syrup together Once the sugar is dissolved, let it boil for 10 minutes while stirring constantly. Pour into a bowl and cool in the fridge
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
- For the filling place the pecans, light brown sugar, cinnamon, nutmeg and salt into a food processor and pulse them until they look like a coarse crumb. Reserve a small amount of the filling for topping the Baklava after baking if you like (about 1 tbsp)
- Melt the butter in a pan on a low heat and stir in the light brown sugar until it dissolves
- In a deep sided 12"x9" baking tray layer up the filo sheets, brushing the butter and brown sugar between each layer. Do 10 sheets of filo, then a layer of the pecan filling, then 10 more filo sheets, another layer of the filling, then a final layer of 10 filo sheets
- Slice the baklava in the tin, into the pieces desired, before baking. Bake for 45 minutes until golden
- When it is done, immediately pour the syrup all over the baklava, then sprinkle the remaining filling in the centre of each square along with a sprinkle of coarse sea salt
- Store in an airtight container in a cool place and eat within 1 week
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