Pecan-Orange Baklava

Thanksgiving 2017 post #6: my first ever baklava attempt! It takes quite a bit of time, but it's not actually all that difficult--especially if you break the work up over two days as I did.  One reason you'll likely want to do it this way, too, is that the frozen phyllo dough needs to thaw in the fridge for 8 hours.  Thus, I did that part and the syrup prep in the evening, then the rest the next day.  It's absolutely wonderfully tasty and is gorgeous when it's finished--another 10 out 10 :)

Link to original recipe: https://www.epicurious.com/recipes/food/views/pecan-orange-baklava-pie

Ingredients:

2/3 c. honey
2 cinnamon sticks (3" each)
1 1/2 c. sugar, divided
1 c. water
3 T. bourbon
3 c. raw pecans (12 oz.)
1/2 tsp. ground cinnamon
1 tsp. finely grated orange zest
20 sheets of 17"x12" phyllo pastry (thawed if frozen)
1 c. (2 sticks) unsalted butter, melted

Special equipment:  9" springform pan (**I used a 9 1/2" one by mistake and it turned out fine :))

Instructions:

1. Heat oven to 350°F.

2. Make the syrup: In a heavy medium saucepan over medium-high heat, bring honey,  cinnamon sticks, 1 c. of the sugar, and water to boil.

3. Reduce heat to medium and continue boiling syrup until reduced to 1 1/2 c. (around 15-18 min.)

4. Transfer to a medium bowl.  Stir in bourbon and let cool.

5. Prepare the filling:  meanwhile, on a rimmed large baking sheet, spread pecans in an even layer. Toast in the oven until golden brown (around 13-15 min.)  Let cool.

6. Once pecans have cooled, transfer to a food processor fitted with metal blade.  Add the ground cinnamon, orange zest, and remaining 1/2 c. sugar.  Pulse until coarsely chopped.

7. Begin assembly of baklava: place stack of phyllo sheets on a work surface.  Cover with plastic wrap, then with a dampened kitchen towel (this is to prevent the dough from drying out and crisping, which happens very quickly--be careful and keep dough covered when not working on it!)

8. Uncover the phyllo.  Place the bottom piece of the springform pan at the edge of the phyllo and, using a very sharp knife, carefully cut circles through all the layers of phyllo while tracing around the bottom of the pan.  Re-cover the dough.

9. Uncover the remaining (uncut) dough.  Place the springform pan so that it will make a guide for cutting half-circles at this end of the dough (the pan should be half on, half off the dough).  Carefully cut the half circles, tracing along the pan with the knife.

10. Re-assemble the springform pan and brush bottom with butter.  Place 1 phyllo circle in pan and brush generously with butter.  Repeat with 2 more phyllo circles.  Top with 2 half circles to create a full circle, brush with butter, then top with a full circle (total of 5 circles).

11. Top fifth butter-brushed circle with 1/5 of of the nut mixture (around 1 c.).

12. Repeat same layering (circle, butter x5, nut mixture) 4 more times.

13. End with additional layer of phyllo circles/butter.

14. Using a sharp knife, cut through top layer only (do NOT but through to bottom of pan!) to create 8 even wedges (like a pizza).

15. Now make 2 straight cuts inside 1 wedge, spacing them 1" apart, parallel to 1 side of the wedge.

16. Mirror these cuts in the adjacent wedge.  Repeat this pattern with remaining 6 wedges.

17. Make 2 additional cuts on each eighth to create 6 diamond shapes within each eighth.

18. Place pan on a rimmed baking sheet and transfer to oven.  Bake until turning golden brown, about 45 min.  Leave on rimmed sheet after removing from oven.

19. Spoon cooled syrup over hot baklava until all used up.  Let cool completely before removing outer part of springform pan.  (Excess syrup will leak out onto baking sheet.)

20. Cut into small wedges and enjoy!