Easy Baklava Crinkle Pie
Looking for a show-stopping yet simple dessert to impress your family and friends on special occasions? This Easy Baklava Crinkle Pie is a delightful twist on the classic Greek baklava, combining layers of crispy phyllo dough, spiced nuts, and aromatic syrup into a stunning pie. With its unique crinkled texture and irresistible flavors of cinnamon, honey, and citrus, this dessert is as beautiful as it is delicious. Whether you're hosting a festive gathering or simply craving a sweet treat, this baklava pie is the ultimate crowd-pleaser. Plus, it's surprisingly easy to make—perfect for both seasoned bakers and beginners!
Ingredients
For the Syrup
- 1 1/2 cups sugar
- 1/3 cup Greek pine honey
- 3 cups water
- 1 cinnamon stick
- 4 whole cloves
- 1 strip orange zest
- 1 strip lemon zest
- 2 Tbsp. strained fresh lemon juice
For the Nut Filling:
- 1/2 pound/220g good quality unsalted butter preferably sheep’s-milk butter more if needed
- 8 cups coarsely chopped walnuts blanched almonds or pistachios, or a mixture of any or all
- 1 cup finely ground rusks of choice or zwieback biscuits
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 cup sugar
- Grated zest of 1 orange
- 1 pound commercial phyllo
Instructions
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Make the syrup: Combine all the ingredients for the syrup in a medium saucepan and simmer for 10 to 12 minutes, until slightly thickened. Remove from heat and let the syrup cool to room temperature while the baklava bakes. You can push that along by placing it in the fridge for a bit, too.
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Place butter in a small saucepan and heat slowly over low heat. Remove pan from heat and cool for 2 to 3 minutes. You can clarify it if you want (I usually don’t bother!) but it will make for a more crispy end result. To do that: With a spoon, skim the milky foam from the top of the butter (you can stir it into the nut mixture so as not to waste anything). Set aside until ready to use.
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Preheat oven to 375˚F/180˚C. Line a 12-inch round baking pan with parchment and butter the paper lightly.
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In a large bowl, combine nuts, sugar, spices, and orange zest. Add the butter foam if you’ve clarified it, or just a couple (2) of tablespoons of melted butter and mix to combine everything. Add a little sugar if desired, too.
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Spread the first phyllo sheet in front of you vertically and brush with melted butter. Place a second sheet on top and brush that, too. Sprinkle about a half cup of the nut mixture on top, spreading it evenly. Gather up the phyllo, like an accordion, then coil it so that it looks like a rosette. Place that in the center of the pan. Continue with next two sheets and nuts in the same way, buttering and sprinkling the phyllo with nuts, gathering it up like an accordion. Then, place this next the rosette, starting to form a concentric circle. Continue this way until the pan is full, tucking the phyllo “accordions” snuggle next to each other each time.
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Bake in the preheated oven for about 45 minutes to an hour, until golden and crisp.
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As soon as you take the baklava out of the oven, drizzle it with the cooled syrup.
Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!
