Hazelnut (Baklava-Inspired) Pie
Pie is the hallmark of the holiday season. If there’s a holiday dinner party, I want to see an array of pies. Sweet, savory, everything in between. However, with time comes the need for change and new stars to shine on the holiday dessert table.
This pie is inspired by the Baklava, a Middle Eastern pastry made of phyllo, chopped nuts, and butter soaked in a sweet syrup. Taking inspiration from the classic Pecan pie that hits the tables of so many households during the winter months, I wanted to merge the classic American staple with the technique and key ingredients of a pastry that deserves just as much recognition.
It’s almost like this pie is the epitome of third-culture cooking, showcasing the beauty that blossoms from embracing, and appreciating, diverse communities, their food, and what we can learn from them.
Hazelnut (Baklava-Inspired) Pie
Makes: about 8 to 10 servings
Time: 1 hour and 45 minutes (+ chill time overnight)
DIRECTIONS
INGREDIENTS
1/4 cup coconut oil, melted
1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/2 cup maple syrup
2 tbsp flax meal
2 tbsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg, freshly grated
1/2 tsp fine kosher salt
10 ounces hazelnuts
12 to 14 sheets of phyllo pastry sheets, room temp
1/2 cup melted unsalted butter
Cinnamon Sugar
1/2 tbsp cinnamon + 3 tbsp sugar
1/2 cup orange blossom syrup (see notes)
powdered sugar, for garnish
Bring phyllo sheets to room temperature. Preheat oven to 350 degrees Farenheit. Roast hazelnuts on a sheet tray for 5 mins until fragrant. Transfer nuts to a clean dish towel and roll around to remove most of the shells. Transfer to a food processor & pulse until crumbly, but not too fine.
Whisk together the coconut oil, butter, brown sugar, maple syrup, flax meal, cornstarch, spices & salt until combined. Fold in the hazelnuts until incorporated. Set aside.
Grease an 8” springform pan. Cut (2) 2”x12” sheets of parchment paper. Lay the pieces inside the pan perpendicularly.
On a clean surface, lay 1 piece of phyllo & brush with butter then sprinkle w/ cinnamon sugar. Repeat 4 more times. While you’re doing this, make sure to lay a damp cloth over the remaining phyllo sheets to keep them from drying out.
Place the buttered phyllo sheets in the pan. Scrunch the phyllo around the sides so that most of it is in the pan and runs up along the sides of the pan while leaving some phyllo remaining around the rim.
Spread 1/2 of the nut mixture (about 1/2 cup) on top of the phyllo in an even layer. Lay (1) sheet of phyllo on top and drizzle butter on top to slightly saturate the pie, then dust with cinnamon sugar. Repeat this process with 2 additional pieces of phyllo. Layer the remainder of the nut mixture on top. Cover the nut mixture with another sheet of phyllo, scrunch it, and drizzle with butter and cinnamon sugar like the layer before. Repeat this process with 3 more sheets of phyllo.
Using a sharp knife, cut the pie into 8 to 10 sections. Place the pan on a sheet tray and bake on the middle rack of the oven at 350 degrees Fahrenheit for 40 to 50 minutes, or until the phyllo on top is golden.
Remove from the oven and pour 1/2 cup of orange blossom syrup, 1/4 cup at a time.
Refrigerate overnight. Bring to room temperature prior to serving. When ready to serve, dust with powdered sugar.
Dive in!
Notes
Orange Blossom Syrup
Orange blossom syrup is a wonderful opportunity to inject a floral sweetness to pastries, cakes, coffee, and even your favorite cocktails. Here’s how to make it:
Ingredients:
1 cup white granulated sugar
1 cup water
1 tablespoon orange blossom water
Directions:
In a saucepan, whisk together water and sugar over medium heat until dissolved. Stir in the orange blossom water and remove from heat immediately.
Once cooled, pour into a disinfected tight-lidded container. Store in the refrigerator to extend it’s shelf life.