Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Brush a 9x13-inch baking dish with some of the melted butter.
- In a bowl, mix the chopped pecans with the cinnamon. Set aside.
- Lay a sheet of filo pastry in the baking dish and brush it with butter. Repeat with 7 more sheets, ensuring each is well-buttered.
- Sprinkle a third of the pecan mixture over the filo. Repeat the layering process with 4 more sheets of filo, buttering each one, and another third of the pecans. Finish with 4 more sheets of filo and the remaining pecans.
- Top with 8 more sheets of filo, buttering each one. Using a sharp knife, cut the baklava into diamonds or squares.
- Bake for 45-50 minutes, or until golden brown and crisp.
- While the baklava bakes, prepare the salted caramel syrup. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
- Carefully add the heavy cream and sea salt, stirring until smooth. Remove from heat and stir in the vanilla extract.
- Once the baklava is done, pour the warm salted caramel syrup evenly over the top. Let it cool completely before serving.
Notes
Chef's Tips:
• Use high-quality filo pastry for the best results
• Avoid over-baking to prevent the baklava from becoming too hard
• Serve with a scoop of vanilla ice cream for an extra treat
Food Safety:
• Ensure the baklava cools completely before storing to prevent sogginess
• Store in an airtight container at room temperature for up to 5 days