Christmas Baklava

Shane

"This is a variation on pralines. Use cinnamon and nutmeg to taste, and dust a little powdered sugar on top. Yum!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

37 m servings 231 cals
Serving size has been adjusted!
Original recipe yields 45 servings

Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan.
  2. Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well.
  3. Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat.
  4. Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high.
  5. Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares.

Footnotes

  • Cook's Tip
  • Premade phyllo dough pastry shells can also be used for this recipe. Preheat oven to 350 degrees F (175 degrees C). Place the pastry shells on a rimmed baking sheet, and bake in preheated oven for 8 minutes. Fill with the warm pecan mixture, and set aside to cool completely. Dust with powdered sugar, more cinnamon, or top with a scoop of whipped cream.

Reviews

Read all reviews 0

Other stories that may interest you