This baklava is sweet, fragrant and crunchy. The pumpkin gives it the softness and color of autumn, the nuts give it crunchiness and the cinnamon gives it the taste of the upcoming holidays. It can be made with fried pumpkin, as I did, or with pumpkin puree. I like baklava on rolls and that’s why I made this one, but it can be in layers, it’s according to your preference. My family has been making it for years. It can be prepared in different ways, but the taste always remains the same. Instead of sprinkling it with sugar syrup, you can sprinkle it with powdered sugar.
Here are some other recipes:
Today, I will show you how to make baklava rolls. It’s crunchy and sweet and it melts in your mouth.
These rolls are very similar to an apple strudel. This dessert has changed a lot over time, however the base is the same. The filling is made out of grated slightly caramelized apples, sugar, cinnamon and bread crumbs.
Pumpkin Baklava
Ingredients
- 1 pack phyllo dough ( 18 sheets )
- 1 pumpkin
- 50 g biscuits
- 50 g sugar
- 100 g walnuts
- cinnamon
- 100 g melted bitter
Syrup
- 2½ cups sugar
- 3½ cups water
- 2-3 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Grind the biscuits in a blender. Peel and grind the pumpkin. Fry the pumpkin at medium heat until it feels soft. Let it cool.
- Preheat the oven to 400° F.
- Unwrap the roll of phyllo dough and get started. Spread the pumpkin mixture onto the phyllo. Sprinkle the biscuits – 2 tsp, walnuts – 3 tsp, sugar – 3/4 tsp and cinnamon to taste.
- Starting with the long edge, roll into a log. Two sheets by roll. Grease the pans with butter. Transfer log to the pan.
- After you put all in the pans (I used two), grease them with melted butter and cut them to your liking.
- Bake about 20-25 minutes.
Syrup
- Combine the sugar and water for the syrup in a large pan and bring to a rolling boil. Reduce to a simmer and stir often (about 5 – 10 minutes). Do not let the syrup thicken too much.
- Remove from the heat and add the lemon juice and the vanilla extract.
- Pour the hot syrup over the cooled baklava and let it sit uncovered until it is all completely cooled.
Bon Appétit!
Pumpkin Baklava
Ingredients
- 1 pack phyllo dough ( 18 sheets )
- 1 pumpkin
- 50 g biscuits
- 50 g sugar
- 100 g walnuts
- cinnamon
- 100 g melted bitter
Syrup
- 2½ cups sugar
- 3½ cups water
- 2-3 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Grind the biscuits in a blender. Peel and grind the pumpkin. Fry the pumpkin at medium heat until it feels soft. Let it cool.
- Preheat the oven to 400° F.
- Unwrap the roll of phyllo dough and get started. Spread the pumpkin mixture onto the phyllo. Sprinkle the biscuits – 2 tsp, walnuts – 3 tsp, sugar – 3/4 tsp and cinnamon to taste.
- Starting with the long edge, roll into a log. Two sheets by roll. Grease the pans with butter. Transfer log to the pan.
- After you put all in the pans (I used two), grease them with melted butter and cut them to your liking.
- Bake about 20-25 minutes.
Syrup
- Combine the sugar and water for the syrup in a large pan and bring to a rolling boil. Reduce to a simmer and stir often (about 5 – 10 minutes). Do not let the syrup thicken too much.
- Remove from the heat and add the lemon juice and the vanilla extract.
- Pour the hot syrup over the cooled baklava and let it sit uncovered until it is all completely cooled.
