This Pumpkin Baklava combines sweet pumpkin with layers of crispy phyllo dough and nutty goodness. It’s a fun twist on a classic dessert that’s perfect for fall!
I love how the warm spices blend with the pumpkin, making every bite feel like a cozy hug. It’s a showstopper at parties, and you’ll impress everyone without breaking a sweat! 🍂
Key Ingredients & Substitutions
Phyllo Dough: This flaky layer is what makes baklava special. If you can’t find phyllo, you might use puff pastry, but the texture will change. Thaw it in the fridge and handle carefully as it dries quickly.
Pumpkin Puree: Fresh pumpkin is great, but canned works just fine! If you want a twist, consider using butternut squash puree instead—it has a similar taste and texture.
Mixed Nuts: Walnuts, pecans, and pistachios create a lovely flavor mix. Feel free to use just one type of nut or even add almonds or hazelnuts if you prefer. Just chop them finely!
Sweeteners: Honey is traditional, but you could substitute with maple syrup or agave if you want a different flavor or if you’re vegan. Just remember, it may change the baking time.
How Can I Keep My Phyllo Dough from Drying Out?
Working with phyllo dough can be tricky because it dries out quickly. Here’s how to keep it fresh:
- Keep the phyllo covered: When you’re working with it, cover the sheets you aren’t using with a damp cloth. This helps combat the dryness.
- Be quick: Work fast when layering the dough. The less time it’s exposed to air, the better.
- Keep the butter handy: Brush butter on each phyllo layer as you go to ensure that it stays moist and crispy when baked.
With these tips, you’ll master Pumpkin Baklava in no time! Enjoy the wonderful flavors and textures!
Delicious Pumpkin Baklava Recipe
Ingredients You’ll Need:
For the Baklava:
- 1 package phyllo dough (16 oz), thawed
- 1 1/2 cups pumpkin puree (fresh or canned)
- 2 cups mixed nuts (walnuts, pecans, pistachios), finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, melted
For the Syrup:
- 1 cup honey
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Optional:
- Chopped pistachios for garnish
How Much Time Will You Need?
This Pumpkin Baklava takes about 30 minutes to prepare and around 50-60 minutes to bake. Plus, you’ll need a little time for it to cool and soak up the syrup—so set aside about 2 hours in total. It’s worth every minute for that delicious taste!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take your baking dish (9×13 inches) and butter it generously to prevent sticking.
2. Prepare the Nut Mixture:
In a large mixing bowl, combine the finely chopped mixed nuts, 1/4 cup of sugar, ground cinnamon, nutmeg, cloves, and ginger. Stir everything together until it’s well mixed.
3. Mix the Pumpkin Filling:
In another bowl, mix together the pumpkin puree and vanilla extract until combined. This will be the sweet and creamy filling in your baklava!
4. Work with Phyllo Dough:
Carefully unroll the phyllo dough and place it on your counter. It can dry out quickly, so keep it covered with a damp towel as you work on it.
5. Layer the Phyllo:
Brush a layer of melted butter at the bottom of the baking dish. Then, lay down 6 sheets of phyllo dough, buttering each sheet generously as you stack them. This creates a crispy base for your baklava!
6. Add Pumpkin Filling:
Spread a thin layer of the pumpkin mixture over the phyllo base. Use a spatula to make it even.
7. Sprinkle with Nuts:
Now take about 1/3 of your nut mixture and sprinkle it evenly over the pumpkin layer. This adds a wonderful crunch!
8. Repeat Layers:
Add another 6 layers of phyllo, buttering each sheet as you go. Then repeat adding pumpkin filling and nuts two more times. Finally, finish with a layer of about 6 more phyllo sheets on top, again buttering each layer.
9. Cut the Baklava:
Using a sharp knife, carefully cut the baklava into diamond or square shapes. This helps it absorb syrup better and makes for pretty pieces!
10. Bake:
Pop the baklava into the preheated oven and bake for 50 to 60 minutes, or until the pastry is golden and crisp.
11. Prepare the Syrup:
While the baklava is baking, make the delicious syrup. In a saucepan, combine the honey, 1/2 cup water, 1/2 cup sugar, lemon juice, and cinnamon. Bring this mixture to a boil, then lower the heat and let it simmer for about 10 minutes.
12. Pour Syrup Over Baklava:
Once the baklava is done baking, take it out of the oven. Immediately spoon the hot syrup evenly over the entire baklava. Let it soak in fully for the best flavor!
13. Cool and Garnish:
Allow the baklava to cool completely to let the syrup fully absorb. Before serving, garnish with optional chopped pistachios for a lovely finishing touch.
14. Serve and Enjoy:
Cut any remaining pieces again if needed and serve to family or friends. Enjoy your delightful Pumpkin Baklava, a sweet and cozy twist on a classic dessert!
This easy-to-follow recipe will have you impressed with your baking skills and ready to celebrate the fall season with deliciousness!
Can I Use Different Nuts in This Baklava?
Absolutely! While the recipe calls for walnuts, pecans, and pistachios, you can easily substitute any of these with almonds or hazelnuts. Just make sure to chop them finely for even distribution throughout the baklava.
How Do I Store Leftover Baklava?
Store any leftover baklava in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week, but be aware that refrigeration can change the texture slightly.
Can I Make This Baklava Ahead of Time?
Yes, you can prepare the baklava ahead! Assemble it up to the point of baking, cover it tightly, and store it in the fridge for a day before baking. Just make sure to let it sit at room temperature for about 15 minutes before you put it in the oven.
What Should I Do if My Phyllo Dough Keeps Drying Out?
If your phyllo dough starts to dry out, simply cover the sheets you’re not using with a damp cloth or paper towel. This helps retain moisture and keeps them easier to work with as you layer them.
