Print

Baklava Pie Recipe

Print Recipe

★★★★★

5 from 128 reviews

This Baklava Pie is a delightful twist on the classic Middle Eastern dessert, combining layers of buttery phyllo dough with a rich nut mixture and a fragrant caramel sauce infused with honey, orange blossom water, and cardamom. The rolled, crinkled phyllo sheets form a beautiful spiral atop the nut layer, creating a visually stunning and irresistibly flaky pie that’s perfect for special occasions or indulgent treats.

Ingredients

Scale

Nuts

  • 1 cup pistachio
  • 3/4 cup walnut
  • 1/4 cup almond

Caramel Sauce

  • 1 1/4 cup cane sugar
  • 3/4 cup water
  • 1/3 cup honey
  • 2 tbsp orange blossom water
  • Dash of cardamom
  • 3 tbsp unsalted butter (melted)

Phyllo & Butter

  • 1 package phyllo dough
  • 8 oz unsalted butter (for brushing)

Instructions

  1. Chop Nuts: First, finely chop the pistachio, walnut, and almond until small pieces remain, or alternatively, pulse them in a food processor for an even consistency.
  2. Prepare Caramel Sauce: In a saucepan, combine the cane sugar and water, simmering until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes. Stir in the honey, orange blossom water, and a dash of cardamom. Simmer for an additional 1 minute then remove from heat and mix in the melted 3 tablespoons of unsalted butter. Allow to cool to room temperature.
  3. Assemble Nut Layer: Line an 8 or 10 inch baking pan with large parchment paper, ensuring it covers the bottom and sides. Pour a portion of the cooled caramel sauce at the bottom, then evenly spread the chopped nuts atop it, followed by pouring the remaining caramel over the nuts.
  4. Prepare Phyllo Rolls: Lay one phyllo sheet on a cutting board and brush it generously with melted butter. Top it with another phyllo sheet and brush again. Repeat this layering two more times until four layers are stacked. Crinkle the layered sheets at both ends and roll tightly to form a spiral rope. Place this spiral in the center of the nut and caramel mixture in the pan.
  5. Form Phyllo Spiral: Continue preparing additional crinkled phyllo spirals using the same four-layer method. Arrange each spiral around the first in the pan to completely cover the surface, approximately 7 to 8 spirals in total, creating a beautiful concentric spiral effect.
  6. Bake: Preheat the oven to 375°F (190°C). Bake the pie for 45 to 50 minutes or until the phyllo is golden brown and crisp. Once out of the oven, gently press the warm phyllo into the caramel to help it absorb the sticky syrup.
  7. Cool and Serve: Allow the Baklava Pie to cool completely for about 2 hours. Then, carefully invert it onto a serving plate, peel off the parchment paper, and serve.

Notes

  • Ensure phyllo dough stays covered with a damp towel while working to prevent drying out.
  • For a more intense nut flavor, lightly toast the nuts before chopping.
  • Orange blossom water adds a floral note but can be substituted with rose water if preferred.
  • Use unsalted butter to better control the pie’s saltiness.
  • Allowing the pie to cool completely helps the caramel set, making slicing easier.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: Baklava Pie, phyllo dough dessert, Middle Eastern dessert, pistachio, walnut, honey caramel, orange blossom water, cardamom, nutty pie

Find it online: https://thefoodrecipe.com/baklava-pie-recipe/