Baklava with pumkin. In a medium mixing bowl, combine the pecans, clove, nutmeg, cinnamon, and salt. In a medium mixing bowl, beat together cream cheese, eggs and pumpkin. Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out. Baklava with pumkin

You can cook Baklava with pumkin using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Baklava with pumkin
  1. Prepare 1/2 kg of pumkin.
  2. It’s 1/2 kg of sugar.
  3. It’s 2 cup of wallnuts.
  4. Prepare 1/2 packages of unsalted butter.
  5. You need 7 tbsp of cinamon.
  6. You need 1 cup of hot water.
  7. It’s 1 packages of baklava pastry.
  8. You need 1/2 cup of sunflower oil.

Remove from the hob and transfer in a bowl. In a backing pan put oil and take two of the baklava pastry. Add from the pumkin mix and make a roll. Repeat this action untill the mix and pastry finish.

Baklava with pumkin step by step

  1. Preheat the oven on max t°.

  2. Keep one cup of sugar on a side.

  3. Peel and shread the pumkin add the wallnuts, 7tbl spoons of cinamon, butter and half ftom the oil into a pan.

  4. Cook for few munutes untill the pumkin became soft.

  5. Add the sugar and wisk for few minutes into the pan.

  6. In a backing pan put oil and take two of the baklava pastry.Add from the pumkin mix and make a roll.

  7. Repeat this action untill the mix and pastry finish..

  8. Bake for 10-15 minutes untill became gold.

  9. Take out from the oven and mix the hot water with the sugar that u left on a side from the begining..

  10. Add the sugar syrop and leave for 20-30minutes. Enjoy.

Take out from the oven and mix the hot water with the sugar that u left on a side from the begining. Pumpkin baklava is a fun variation of traditional baklava. Pumpkin and pecans are layered in-between layers of flaky phyllo dough to create an irresistible fall dessert. Jacob and I got back about a week and a half ago from our epic Middle Eastern adventure (did you catch my trip updates on Instagram ?). Pecans, walnuts (which is the traditional nut used in baklava), pistachios, and pepitas (small roasted pumpkin seeds) are the ones I recommend.