Pumpkin Spiced Baklava


Baklava reinvented for fall and health-conscious foodies!

This delicious pumpkin-spiced baklava has a rich flavor and texture that will please everyone. I’ve reduced the butter and sugar, so go ahead and indulge with this healthier version of the traditional Turkish treat.

If you haven’t worked with phyllo dough, read the tips below for best results.

Preheat oven to 350°F
Grease a 9” x 13” pan with butter
¾ cup coconut sugar
¾ cup water
1 tablespoon lemon juice
3 cloves

7 ounces pumpkin purée
1 tablespoon coconut sugar
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
pinch salt
zest of 1 orange

1 pound Phyllo Dough, thawed, trimmed to pan size
2 cups finely chopped pecans
2 tablespoons currants
½ cup butter, melted

Syrup: In a small pan, combine brown sugar, water, lemon juice and cloves. Bring to a boil over medium heat, then reduce heat and simmer 10 minutes. Discard cloves. Set aside to cool.

In a medium bowl, combine pumpkin puree, sugar, cloves, nutmeg, cinnamon, salt and orange zest.

Prepare your work space: Lay phyllo dough near the baking pan and unroll the sheets. Cover with a damp (not soaking wet) tea towel while working on the layering (otherwise dough will dry out).

Place one sheet of phyllo in the bottom of the pan and sprinkle the surface with melted butter; lightly brush to distribute evenly. Repeat with 5 more sheets.

Lightly spread the pumpkin mix on top of the phyllo in an even layer. Sprinkle ½ of the pecans on top of the pumpkin mix. Do not press down.

Top with 1 sheet of phyllo and a layer of butter (as in step 3). Repeat with 6 more sheets of phyllo.

Sprinkle the remaining nuts and currants on top.

Layer with 1 sheet of phyllo and a layer of butter (as in step 3). Repeat with 8 more sheets of phyllo; butter the top layer.

With a very sharp knife, cut into diamonds or triangles. (It is easiest to cut before cooking while the dough is soft and not crispy.)

Transfer to oven and bake for 50-60 minutes or until the phyllo is golden brown.

Remove from oven and pour the cool syrup over the hot baklava.

Put the baklava back in the oven for 10 minutes.

Remove and allow to cool completely until all the syrup is absorbed. Run a knife along the cutting lines you made earlier. Allow to set for 4 hours. Serve.


  • Defrost unwrapped phyllo dough overnight in refrigerator; keep at room temperature (for about 2 hours) before removing from its packaging. This will make the thin sheets more manageable and minimize tearing or sticking together.
  • Minimize pressing on the sheets so air can remain between layers and dough will rise.
  • To avoid soggy baklava, either the syrup or the baklava needs to be hot when you put them together, but not both.
  • Store covered at room temperature for up to 1 week.

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