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Salted Caramel & Pecan Baklava

Course Dessert
Cuisine European
Servings 20
Author thebakingexplorer


For the syrup

  • 45 g Light brown sugar
  • 1/2 tsp Sea salt
  • 170 g Honey or golden syrup
  • 235 ml Water

For the filling

  • 45 g Light brown sugar
  • 1/2 tsp Sea salt
  • 150 g Pecans
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

For the pastry

  • 200 g Butter
  • 45 g Light brown sugar
  • 2 Packs of Jus Roll Filo Pastry


  1. Start by making the syrup. In a pan on a low heat melt the brown sugar, sea salt, water and honey. Once the sugar is dissolved, let it boil for 10 minutes while stirring constantly. Pour into a bowl and cool in the fridge overnight or for at least 2 hours

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  3. For the filling chop up the pecans, add them along with the light brown sugar, the cinnamon, nutmeg and salt into a food processor and pulse them until they look like a coarse crumb

  4. For the pastry, melt the butter in a pan on a low heat and stir in the light brown sugar until it dissolves

  5. In a deep sided baking tray layer up the filo sheets, brushing butter between each layer. Start with 10 sheets of filo, then a layer of the pecan filling, then 10 more filo sheets, another layer of the filling, then a final layer of 10 filo sheets. Reserve a small amount of the filling for topping the Baklava after baking, about 2 tbsp
  6. Slice the baklava in the tin, into the pieces desired before baking. Bake for 30 minutes. Cover with foil if browning too much and turn the heat down to 150C/300F/Gas Mark 2 and bake for another 25 minutes. When it is done, immediately pour the syrup all over, then sprinkle the remaining filling in the centre of each square along with a sprinkle of sea salt