Best 6 Pecan Orange Baklava Pie Recipes

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Indulge in the delightful fusion of Middle Eastern and American flavors with the enticing Pecan Orange Baklava Pie. This extraordinary dessert seamlessly blends the richness of baklava, a classic pastry from the Levant, with the familiar comfort of a traditional American pie. Layers of crispy filo dough encase a luscious filling of sweet pecans and juicy oranges, creating a textural symphony that delights the senses. Drizzled with a fragrant orange-scented syrup, this pie is a masterpiece that celebrates the best of both worlds. In addition to the main recipe, this article also features a collection of equally tempting variations that cater to diverse preferences. Embark on a culinary journey and discover the magic of Baklava Cheesecake Bars, tempting Baklava Bites, and irresistible Baklava Rolls. Each recipe offers a unique twist on the classic baklava, ensuring an unforgettable experience for every dessert enthusiast.

Here are our top 6 tried and tested recipes!

BAKLAVA



Baklava image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h15m

Yield 16 servings

Number Of Ingredients 7

1 package frozen phyllo dough, thawed in the fridge (see Cook's Note)
1 1/2 sticks (12 tablespoons) butter
4 cups chopped pecans
1 teaspoon cinnamon
2 cups honey
1/2 cup sugar
1 tablespoon vanilla extract

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!).

HONEY NUT & CREAM CHEESE BAKLAVA



Honey Nut & Cream Cheese Baklava image

I love serving impressive desserts that look like you spent hours in the kitchen when, in reality, they're really easy to make. This is one of those recipes. -Cheryl Lundquist, Wake Forest, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 7

Butter-flavored cooking spray
1/2 cup spreadable honey nut cream cheese
1-1/4 cups sugar, divided
3 cups chopped walnuts
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
1 cup water
1/2 cup honey

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, mix cream cheese and 1/4 cup sugar until blended. Stir in walnuts., Unroll phyllo dough; trim to fit into pan. Layer 20 sheets of phyllo in prepared pan, spritzing each with cooking spray. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Spread with half of the walnut mixture. Layer with five more phyllo sheets, spritzing each with cooking spray. Spread remaining walnut mixture over phyllo. Top with remaining phyllo sheets, spritzing each with cooking spray., Cut into 1-1/2-in. diamonds. Bake 35-40 minutes or until golden brown. Meanwhile, in a saucepan, combine water, honey and remaining sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 10 minutes. Pour over warm baklava., Cool completely in pan on a wire rack. Refrigerate, covered, until serving.

Nutrition Facts :

ORANGE-PECAN BAKLAVA



Orange-Pecan Baklava image

Provided by Damaris Phillips

Categories     dessert

Time 5h40m

Yield 30 pieces

Number Of Ingredients 16

12 ounces pecans
12 ounces walnuts
1 tablespoon Sweet Wintery Spice Blend, recipe follows
4 sticks (2 cups) unsalted butter, melted
1 pound frozen phyllo dough, thawed, unrolled and covered with a damp towel
3 cups Orange-Honey Syrup, recipe follows
1/2 cup sugar
3 tablespoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cloves
2 cups honey
2 cups sugar
2 cinnamon sticks
Zest and juice of 1 orange
1 teaspoon vanilla extract

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.

GREEK PECAN BAKLAVA



Greek Pecan Baklava image

You are in for a real treat when you try this, it's one of my favorite recipes for Greek baklava! it has brandy in the syrup which makes it special! You will need 3 pounds of pecans, roughly 1 pound of melted butter and whole cloves. It is not really necessary to insert a whole clove on top of each slice of baklava, I do so only on the holidays.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h45m

Yield 10 dozen

Number Of Ingredients 14

2 cups sugar
1 cup water
3/4 cup liquid honey
2 tablespoons brandy
1 tablespoon fresh lemon juice
1 (3 inch) cinnamon sticks
3 lbs finely chopped pecans
1 tablespoon cinnamon
1 teaspoon clove
1 cup sugar
1 tablespoon cinnamon
1 teaspoon clove
1 (16 ounce) package frozen phyllo dough, thawed
1 lb unsalted butter, melted (no substitutions!)

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.

ORANGE-PECAN PIE



Orange-Pecan Pie image

You get a triple dose of orange in this yummy fruit, nut and chocolate pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 20

1 cup Gold Medal™ all-purpose flour
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water
Sugar
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1 to 2 tablespoons orange-flavored liqueur or orange juice
1/2 teaspoon salt
3 eggs
1 cup pecan halves
1/4 cup semisweet chocolate chips
1 teaspoon shortening
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup orange juice
2 tablespoons orange-flavored liqueur or orange juice
1 tablespoon grated orange peel

Steps:

  • In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
  • In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
  • In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.

Nutrition Facts : Calories 625, Carbohydrate 76 g, Cholesterol 100 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg

ORANGE PECAN PIE



Orange Pecan Pie image

Pecan pie with a bright orange flavor!

Provided by chebber

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 prepared 9-inch single pie crust
1 cup light corn syrup
1 cup chopped pecans
3 eggs, beaten
¼ cup butter, melted
¼ cup white sugar
1 tablespoon orange juice
1 tablespoon orange zest
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
  • Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
  • Bake until pie filling is set in the center, about 45 minutes.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 50.4 g, Cholesterol 85 mg, Fat 24.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 354.8 mg, Sugar 18.1 g

Tips:

  • To achieve the perfect texture for your baklava pie, use a combination of chopped pecans and phyllo dough. The pecans add a nutty flavor and a satisfying crunch, while the phyllo dough provides a flaky and crispy crust.
  • For a citrusy twist, add some freshly squeezed orange juice and zest to the filling. This will brighten up the flavors and give your pie a refreshing taste.
  • Don't be afraid to experiment with different spices in your filling. Common choices include cinnamon, cardamom, and nutmeg, but you can also try adding a pinch of ginger or cloves for a unique flavor profile.
  • To ensure that your baklava pie bakes evenly, preheat your oven to the correct temperature before placing the pie in. This will help to prevent the bottom of the pie from becoming overcooked while the top remains undercooked.
  • For a golden brown crust, brush the top of your baklava pie with melted butter before baking. This will also help to keep the phyllo dough from becoming too dry.

Conclusion:

With its combination of nutty, citrusy, and flaky flavors, the pecan orange baklava pie is a delicious and unique dessert that is sure to impress your friends and family. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield a stunning and flavorful pie that is perfect for any occasion. So gather your ingredients, preheat your oven, and get ready to enjoy this delightful treat!

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