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Baklava is a Turkish dessert made with layers of filo pastry (also known as phyllo pastry) and filled, usually, with pistachios and walnuts. A sweet syrup is drizzled over the Baklava after baking. I decided to change the traditional flavours and make Salted Caramel & Pecan Baklava. As it can be quite an overly sweet dessert due to the syrup, the addition of salt cut into it perfectly and makes these baklava incredibly moreish! The filo pastry is so beautifully crispy and golden, and I love the crunch you get when you bite into it.
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Ingredient Tips & Equipment Information
- I used two packets of shop bought filo pastry (phyllo pastry) for this recipe. Although you can make filo from scratch, it's quite a process, so shop bought makes this so much easier!
- I highly recommend using light brown soft sugar for this recipe to get the caramel flavour.
- You could use other nuts in this recipe such as walnuts or pistachios.
- I cut this baklava into squares, but you could also cut it into the more traditional diamond shape.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Salted Caramel & Pecan Baklava
Start by making the syrup. On a low heat in a pan, mix light brown soft sugar, salt, water and maple syrup. Once the sugar is dissolved, let it boil for 10 minutes, stirring constantly. Pour into a bowl and cool in the fridge. For the filling, add pecans, light brown soft sugar, cinnamon, nutmeg and salt into a food processor and pulse them until they are a coarse crumb. Melt butter and light brown soft sugar in a pan on a low heat and stir until the sugar dissolves.
In a deep sided baking tray, layer up the filo sheets, brushing the butter and sugar mixture between each layer. After doing 10 filo layers, add half of the pecan filling. Then layer 10 more filo pastry sheets, again brushing butter in between, then the remaining pecan filling, then 10 more filo layers, again with the butter mixture brushed between each layer and on top.
Slice the baklava up into pieces before baking. Bake for 45 minutes until golden. When it is done, immediately pour the syrup all over, then sprinkle the reserved filling in the centre of each square along with a sprinkle of coarse sea salt. Leave to cool fully.
For the full recipe with measurements, head to the recipe card at the end of this post.
How should the baklava be stored and can it be frozen?
Baklava should be stored in an airtight container at room temperature, or in a cool place. It should last for up to 2 weeks. You can also freeze it, wrap it well before doing so, however do be aware that freezing it can reduce the crispness of the baklava.
How do you keep baklava from going soggy?
Always add the syrup to the baklava when the baklava is hot from the oven and the syrup is completely cool. This will make sure your pastry stays crispy.
Can this recipe be made gluten free?
Yes, to make this recipe gluten free, use a gluten free filo pastry. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
Yes, to make this recipe dairy free, recipe the butter with a dairy free alternative. Filo pastry is usually dairy free, but do check the label of the brand you use. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Salted Caramel & Pecan Baklava:
- If your filo sheets aren't the same size as the tin, place the tin over the pile of filo sheets and use it as a template to cut them to size.
- Don't worry if your filo is smaller than your tin, you can slightly overlap the sheets and cut them to fill in gaps as needed, just use the melted butter to 'glue' the overlaps together.
- I used cinnamon and a little nutmeg in this recipe, but feel free to use your preferred spices. Cardamom would be lovely and fragrant for example, or a mixed spice blend like pumpkin spice would be yummy!
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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Salted Caramel & Pecan Baklava
Crunchy and sweet baklava with pecans and a salted maple syrup
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: Dessert
Prep Time: 35 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 20
Author: thebakingexplorer
Ingredients
For the syrup
- 45 g Light brown soft sugar
- ½ tsp Salt
- 170 g Maple syrup or honey
- 235 ml Water
For the filling
- 45 g Light brown soft sugar
- ½ tsp Salt
- 150 g Pecans
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
For the pastry
- 225 g Butter unsalted
- 45 g Light brown sugar
- 500 g Filo Pastry (also known as phyllo pastry)
For garnish
- 1 tsp Coarse sea salt
Metric - US Customary
Instructions
Start by making the syrup. In a pan on a low heat melt the light brown soft sugar, 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 fully 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 garnishing the baklava after baking if you like (about 1-2 tbsp)
Melt the butter and light brown soft sugar in a pan on a low heat and stir until the sugar dissolves
In a deep sided 12"x9" baking tray layer up the filo sheets, brushing the butter and brown sugar mixture 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 cooled syrup all over the baklava, then sprinkle the remaining filling in the centre of each square along with a sprinkle of coarse sea salt. Leave to cool fully
Store in an airtight container in a cool place and eat within 1-2 weeks
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!
Video
Notes
- I used two packets of shop bought filo pastry (phyllo pastry) for this recipe. Although you can make filo from scratch, it's quite a process, so shop bought makes this so much easier!
- I highly recommend using light brown soft sugar for this recipe to get the caramel flavour.
- You could use other nuts in this recipe such as walnuts or pistachios.
- I cut this baklava into squares, but you could also cut it into the more traditional diamond shape.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 256kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 432mg | Potassium: 81mg | Fiber: 1g | Sugar: 12g | Vitamin A: 286IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
