It’s pumpkin season so, naturally, I bake more. These pumpkin baklava phyllo triangles are bursting with fall flavor. Warm cinnamon, cloves, and a hint of ginger combined with pumpkin come together to create the most delicious pumpkin baklava triangles. Perfectly crisp phyllo full of baklava flavored pumpkin filling and then an aromatic syrup are the most delicious accompaniment to a hot cup of tea. Best of all, these can be made ahead, frozen, and then baked when you’re ready to serve them.
You can make this pastry vegan by substituting the butter with either vegetable oil or a vegan butter substitute.
Pumpkin Baklava Phyllo Triangles
A great way to welcome pumpkin season! All of the warm flavors of fall wrapped in crisp, buttery phyllo. These pumpkin baklava triangles can easily be assembled and kept frozen until ready to bake and serve with a hot cup of tea or coffee.
- 1-pound country-style (#10) phyllo pastry, at room temperature
- ½ pound unsalted butter, melted
- For the Filling:
- • 1 (15-ounce) can pure pumpkin puree
- • 1 cup granulated sugar
- • 4 ounces chopped walnuts, optional
- • 1 cup raisins, optional
- • 2 teaspoons ground cinnamon
- • 1/8-1/4 teaspoon ground cloves
- • Pinch of ginger (about 1/8 teaspoon)
- • Pinch of salt
- For the syrup:
- • 1 cup granulated sugar
- • 1 cup of water
- • 1 cinnamon stick
- • 1 teaspoon pure vanilla extract
Preheat the oven to 350 °F, 180 °C.
Make the syrup: Combine all of the syrup ingredients (except the vanilla extract) in a small saucepan and mix together. Bring to a boil and as soon as the sugar dissolves, remove from the heat and add the vanilla extract. Mix to combine. Set aside to cool completely.
Make the Filling: Combine all of the filling ingredients (except the nuts and raisins) in a bowl and whisk together until the sugar dissolves into the pumpkin. Fold in the nuts and raisins. Set aside.
Assemble the pastries:
Remove the roll of phyllo from the box and cut it into 3 equal pieces. Remove one portion from its packaging and unroll the phyllo.
Place a strip of phyllo on a clean work surface and drizzle it with melted butter.
Place a tablespoon of the pumpkin filling at the bottom of the strip and fold up flag-style.
Place the triangles on a baking tray lined with parchment paper.
Brush the top of each pastry with the remaining melted butter.
Wrap any leftover phyllo in plastic wrap and store in the refrigerator for another recipe.
Bake for 30 minutes or until golden all around.
Pour the cool syrup over the pastries and set aside to cool for at least 20 minutes.
Thaw the phyllo pastry overnight in the refrigerator because it is usually sold frozen. 2 hours before working with the phyllo set it at room temperature, in its packaging, so that it will be easy to work with. Cold phyllo tears and crumbles easily. The walnuts can be substituted with pecans. The nuts and raisins can be left out of the recipe altogether if desired. Make-Ahead Tips: Assemble the pastries and allow them to freeze. Cover the tray with plastic wrap and store in the freezer up to 2 months. Bake them at 350 °F until golden all around and follow the remaining syrup instructions.
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