pecan baklava pie

Pecan Baklava Pie

This beautifully rustic, light and crispy pie, with sugar and cinnamon laced pecans is a perfect twist on a classic!

Course Dessert
Cuisine American, Middle Eastern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 people
Author Deana Kabakibi


  • 1 package phyllo dough
  • 4 cups pecans (3 cups chopped, 1 cup whole)
  • 6 tbsp white sugar (reserve 2 tbsp for crust)
  • 2 tsp cinnamon, ground (reserve 1 tsp for crust)
  • 8 tbsp salted butter, melted (1 stick)

Sugar Syrup

  • 1 cup white sugar
  • 1/2 cup water
  • 1 tsp lemon juice, fresh


  1. Remove phyllo dough from the freezer and allow to defrost for about an hour. Then remove from packaging and lay on a clean dry surface and cover with a damp paper towel so that phyllo does not become dry because it will crack and break into pieces.

  2. Preheat the oven to 350 degreed F. Mix together 2 tbsp sugar and 1 tsp cinnamon. Butter a 9 inch pie plate/pan. Take one sheet of phyllo dough and lay it so it hangs over the edges of the plate evenly on both sides. Use a brush to butter the sheet. Sprinkle with cinnamon and sugar. Add the next phyllo sheet going crosswise to create an X. Butter that sheet and sprinkle with sugar mix. Then, run the next sheet going through the X and repeat, rotating and laying each sheet crosswise, overlapping until you have 10 layers and the pie plate is covered.

  3. Take 3 cups pecans, 4 tbsp sugar and 1 tsp cinnamon and chop them in a food processor until they are in small pieces. Or chop by hand and stir in sugar and cinnamon. Place them in a bowl to use for layering.

  4. Sprinkle pecan, sugar, cinnamon mixture around the phyllo crust in an even layer. Take one sheet of phyllo and neatly fold it into a round-ish shape. Butter the layer. Add a second layer, butter. Then sprinkle more pecan mix evenly over that layer and repeat. Folding another phyllo sheet into a circular form, buttering, adding a second layer and then pecan mix until your almost to the top of the pie plate. Then take whole pecans and spread out over the top most layer.

  5. Place in the oven for about 30 min rotating part way through. If the edges of the phyllo crust begin to brown too much, cover with a pie ring or create a foil ring shield, or simply cover with foil loosely. While pie is baking, make sugar syrup.

  6. When pie is golden brown, remove from oven. Poke the pie with a fork all around the inner area. Then pour cool sugar syrup all over the pie until it's evenly covered. Any extra sugar syrup should be saved in an airtight container. Enjoy!

Sugar Syrup

  1. In a small saucepan, combine sugar and water and bring to a boil for several minutes without stirring. Add the lemon juice. Boil for another 3-5 minutes to allow mixture to thicken. Let cool completely before use.

Recipe Notes

You can use walnuts or pistachios or any other nut you'd like. Nothing has to be perfect and the messier the edges the better! Be careful when removing from the oven and transferring to the table, as the edges are very delicate and break easily.