This pumpkin baklava may seem at first glance like a new twist on the original nut-filled dessert, but it's actually a traditional yet lesser-known variation found in Greece. I was first introduced to this recipe by my Aunt Magda, while staying with her in Athens the fall of 2014. I had never heard of the dish and was lucky to be spending crisp autumn days cooking, baking, and soaking up her wisdom in her kitchen. The recipe had come from her mother, my yiayia, and was nothing more than a loose set of guidelines — no precise measurements, oven temperatures, or pan sizes.
As with everything she makes, my aunt's interpretation of Yiayia's baklava was utter perfection. I took videos and pictures of the whole process, which lingered on my camera roll for years. Back home in Los Angeles, not a fall has gone by where I haven't reminisced about that time Aunt Magda made pumpkin baklava, and I promised myself that I would someday recreate it.
A decade later, I've finally accepted the challenge. The familiar flavor of baklava is there, but the dessert is lighter thanks to fewer nuts and heaps of freshly shredded pumpkin. The baklava is infinitely better in texture and flavor the next day, so please don't rush it — make it at least one day before serving. While my aunt's version circa 2014 will always reign supreme in my memory, this comes pretty darn close.
Ingredients
Syrup
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3 cups white sugar
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2 3/4 cups water
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1 stick cinnamon
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3 strips lemon or orange peel
Baklava
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1/2 cup salted butter, melted
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2 cups walnut halves
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6 cups shredded pumpkin, from 1 (2 1/2 pound) pie pumpkin
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1 cup panko breadcrumbs
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1/2 cup olive oil
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1/2 cup white sugar
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2 teaspoons ground cinnamon
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1/2 teaspoon ground cloves
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12 sheets phyllo dough, thawed overnight in the refrigerator if frozen
Directions
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First make the syrup: Add white sugar, water, cinnamon stick, and citrus peel to a medium saucepan. Place over medium heat and bring to a boil. Once boiling, boil for 2 minutes and remove from heat. Let cool completely. (This can be done up to a week in advance; store the cooled syrup in the refrigerator until needed.)
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Preheat the oven to 350 degrees F (180 degrees C). Brush a 9x13-inch baking dish with some of the melted butter.
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Place walnut halves in a food processor and pulse several times until they resemble fine crumbs. Combine walnuts with shredded pumpkin, breadcrumbs, olive oil, sugar, cinnamon, and ground cloves. Stir until well combined.
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Unroll phyllo dough and remove one sheet from the stack. Cover remaining phyllo with a dampened tea towel to keep from drying out as you work. Brush the sheet of dough with melted butter and lay in the prepared baking dish; press lightly so the sheet covers the bottom of the dish and comes up the sides. Repeat until you have 8 sheets layered. Do not worry if there are some tears in any of the sheets, this is expected and won't affect the final result!
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Spoon the pumpkin mixture over the phyllo base and level out to the sides. Fold the overhanging phyllo over the top of the pumpkin mixture.
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Brush another sheet of phyllo dough with melted butter and lay over the pumpkin mixture. Repeat until you've topped with 6 to 8 sheets. Use your pastry brush to scrunch the overhanging phyllo down into the sides of the baking dish. Drizzle any remaining melted butter all over the top of the baklava.
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Using a sharp knife, cut into diamond or square shapes all the way through the top layers of phyllo; do not cut through the bottom layers.
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Bake in the preheated oven until the phyllo is a deep golden brown, 50 to 60 minutes.
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Remove baklava from the oven and immediately ladle the cool syrup over the hot baklava. Add one ladleful at a time until all of the syrup has been added.
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Set aside and let rest, uncovered, for 8 hours or overnight before serving.
Cook’s Note
The baklava's texture and flavor is infinitely better after resting for at least 8 hours, so don't be tempted to have a slice immediately after baking. You can easily make the baklava up to 2 days before serving.
Nutrition Facts (per serving)
| 360 | Calories |
| 14g | Fat |
| 59g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 5g | 24% |
| Cholesterol 15mg | 5% |
| Sodium 166mg | 7% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 1g | 5% |
| Total Sugars 45g | |
| Protein 2g | 5% |
| Vitamin C 3mg | 4% |
| Calcium 30mg | 2% |
| Iron 1mg | 6% |
| Potassium 128mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
