Bourbon Pecan Baklava Recipe 455 Food

ORANGE-PECAN BAKLAVA

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.

BAKLAVA

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!).

PECAN BOURBON BAKLAVA

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.

BOURBON PECAN BAKLAVA RECIPE - (4.5/5)

Steps:

• In a large saucepan, combine sugar, bourbon, 1 cup water, vanilla bean, and reserved seeds. Bring to a boil over medium-high heat; cook until mixture registers 225° on a deep-frying/candy thermometer. Remove from heat, and stir in honey. Strain mixture, discarding vanilla bean. Let cool completely. In a large bowl, combine pecans, brown sugar, and cinnamon. Line a 17x12-inch rimmed baking sheet with 1 sheet of phyllo dough, letting edges of dough extend over sides of pan, if necessary. Brush with melted butter. Continue layering pan with phyllo dough, covering bottom of pan only, to make 8 layers. Brush between layers with melted butter. (To prevent phyllo from drying when not in use, cover with a moist towel.) Sprinkle 3/4 cup pecan mixture evenly over top layer of phyllo. Cover pecan layer with 1 layer phyllo; brush with melted butter. Repeat procedure with remaining pecan mixture for 8 more layers. Top the last layer of nuts with 9 layers of phyllo, brushing all but the top sheet with butter. (Trim edges of phyllo if they overhang.) Preheat oven to 300°. Cut layers diagonally into 3/4- to 1-inch diamonds. In a small saucepan, heat remaining butter over medium heat until butter has a nutty aroma and is dark brown in color. Pour butter evenly over baklava. Bake for 1 hour. Let cool completely. Pour bourbon mixture evenly over baklava. Let sit for at least 24 hours before removing from pan. Store at room temperature for up to 1 week.

BACON PECAN BOURBON BAKLAVA

Steps:

• 1. Preheat the oven to 350°F. Butter a 9- by 13-inch baking pan. 2. In a large bowl, thoroughly combine the figs and 2 tablespoons bourbon. Let stand until the bourbons soaks into the figs. Meanwhile, cook the bacon as directed until very well browned. Drain on paper towels, then crumble very finely. Very finely chop the pecans. Stir the bacon, pecans, and ½ cup sugar into the fig mixture. 3. Lay a sheet of phyllo into the bottom and up the sides of the pan. Lightly brush with melted butter. Repeat with 4 more phyllo sheets and butter. Spread one-third of the filling evenly over the phyllo. On a clean work surface, lightly brush 1 phyllo sheet with butter. Top with another phyllo sheet and lightly butter. Repeat with 3 more phyllo sheets and butter, then press the stack on top of the filling. Spread half of the remaining filling evenly on top. Repeat this layering of 5 phyllo sheets and bacon filling one more time. Top with 5 buttered and stacked phyllo sheets, buttering the top well. 4. With a small, sharp serrated knife, cut the baklava into 48 diamonds. Bake the baklava until dark golden brown, about 1 hour. 5. While the baklava bakes, bring the maple syrup, water, remaining ½ cup sugar, and remaining 3 tablespoons bourbon to a boil in a medium saucepan. Reduce the heat to medium and simmer for 5 minutes. As soon as the baklava comes out of the oven, pour the syrup evenly on top. Let stand for at least 3 hours and up to overnight.

PECAN BAKLAVA CUPS

Steps:

• Preheat your oven to 375°F Spray a muffin pan with nonstick spray and set aside (as a side note, it's best to use a standard muffin pan if you can).
• Taking the dough from each crescent, gently press it into and around the sides of each muffin cup, making sure to seal the edges together.
• In a small bowl mix together the pecans, brown sugar, sea salt and cinnamon. Spoon the filling evenly into the crescent-lined muffin cups, gently tamping down with the back of a spoon. Place one tablespoon of butter on top of each cup.
• Bake for 15 minutes until the dough is puffed and golden and all of the butter is melted. Serve warm with a drizzle of honey or some vanilla ice cream.

BOURBON PECAN BREAD

Steps:

• Preheat oven to 350; grease& flour a 9 by 5 by 3 inch loaf pan; set aside.
• In lge bowl, whisk together flour, sugar, baking pwdr& salt; cut in butter with a pastry blender until mixture is crumbly; stir in orange zest and 1 1/4 cup pecans.
• Combine milk, 1/2 cup bourbon& egg, stirring well and add to dry ingredients; stir just until moistened; transfer to prepared pan, spreading evenly.
• Sprinkle remaining 1/4 cup pecans over top, pressing down lightly.
• Bake in center of oven 50 to 60 minutes.
• Cool pan on wire rack for 10 minutes; then remove from pan and cool completely.
• Drizzle bread while still slightly warm with remaining 2 tbs bourbon.
• This is also good topped with vanilla ice cream.

GREEK PECAN BAKLAVA

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.

BOURBON PECANS

Steps:

• Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
• Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
• Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
• Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.