Pecan Orange Baklava Pie Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
• Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
• Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
• Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
• Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
• As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
• Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
• Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
• Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• Remove the thawed phyllo from the fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
• Preheat the oven to 350 degrees F. Melt 1/2 stick (4 tablespoons) of the butter in a small saucepan.
• Toss together the chopped pecans and cinnamon in a bowl. Set aside.
• Thoroughly butter a rectangular baking pan with the melted butter. Make sure the sheets of phyllo will generally fit in the pan. (If they're a little bigger, that's okay; if they're much bigger, just trim them with a sharp knife.)
• Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Flip the sheets over and set them in the pan buttered-side down. Press them lightly into the pan. Repeat this twice more, so that you have 6 sheets of phyllo in the pan, 3 of the sheets buttered.
• Sprinkle on enough pecans to make a single layer. Butter 2 sheets of phyllo and place them on top of the pecans buttered-sides down. Add more pecans, then 2 more buttered phyllo sheets. Repeat this a couple more times, or until you're out of pecans. Top with 4 more buttered phyllo sheets, buttered-sides down. Butter the top of the final sheet.
• Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake until very golden brown, about 45 minutes.
• While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water and the remaining 1 stick butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low.
• When you remove the baklava from the oven, drizzle half of the honey mixture evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
• Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove from the pan and serve with coffee (or give as gifts!).

Steps:

• In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
• In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
• Brush 2 (13 x 9-inch) baking pans with melted butter.
• Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
• Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
• Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
• Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
• Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
• Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
• Insert a clove in the center of each diamond.
• Bake in a 300°F oven for 1 hour.
• Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
• Cool completely in the pans on wire racks.
• When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.

Steps:

• In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
• In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
• In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.

Steps:

• Make Baklava:
• Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter.
• Pulse pecans, sugar, and cinnamon in a food processor until finely chopped.
• Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap.
• Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer stack to the baking dish and sprinkle with one-third of the pecan mixture. Build a second stack of 3 phyllo sheets, buttering between each layer. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets.
• Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern.
• Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more.
• Make syrup while baklava bakes:
• Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking.
• When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
• Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
• Bake until pie filling is set in the center, about 45 minutes.