By DessertForTwo, member
Posted: August 29th, 2011
Baklava, done Southern style with sorghum syrup and pecans.
?1 cup finely chopped raw pecans
?1/4 cup + 1 tablespoon sugar, divided use
?4 teaspoons plain bread crumbs
?1/4 teaspoon cinnamon
?1/4 teaspoon lemon zest
?4 tablespoons unsalted butter, melted
?1 package of phyllo (also called filo) dough sheets, defrosted in the fridge overnight
?1/4 cup water
?3 tablespoons sorghum syrup
?1/2 teaspoon lemon juice
?1? square of orange zest (optional)
1.In a small bowl, combine the chopped pecans, 1 tablespoon of the sugar, the bread crumbs, cinnamon and lemon zest. Stir until well combined. Set aside.
2.Have the bowl of melted butter ready on the side.
3.Carefully unroll the phyllo dough. Use your loaf pan to mark the size of dough you will need. Cut through all the layers, cover them with a damp towel, and roll up the remaining dough and place back in the freezer or fridge for another use.
4.Preheat the oven to 325. Brush some of the melted butter on the loaf pan, layer 2 sheets of phyllo dough, brush more butter, layer another two slices of phyllo dough and repeat once more for a total of 6 layers. Don’t worry too much if the sheets break, it doesn’t have to be perfect. Sprinkle on half of the nut mixture, then repeat the dough layering procedure. Add the last of the nuts and follow with the remaining dough sheets. Brush melted butter very well on the top layers, and using a sharp knife, cut the dough into 6 pieces (you won’t be able to cut the dough neatly after baking). Bake for 20 minutes. Lower the oven to 300 and bake another 40-45 minutes longer, til the top layers are golden brown.
5.When 10 minutes of baking time remains, heat the remaining 1/4 cup sugar, water, sorghum syrup, lemon juice and orange zest in a small pot. Let it come to a boil and simmer for 5 minutes. Remove the orange zest (if using) and pour the syrup over the dough as soon as it comes out of the oven.
6.Let cool to room temperature before serving.