The subtle pumpkin and salty Brie are a perfect combination of earthy flavors in one elegant dessert.
Pumpkin and Brie Baklava with a Ginger-Orange Balsamic Glaze
Author: Darlene Buerger
- 1½ cups cooked pumpkin, mashed
- 1/3 cup sugar
- 1 egg
- 2 tablespoons flour
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 4oz brie, chopped or sliced
- 1½ cup pecans, chopped
- ½ cup butter, melted
- 1-8oz roll phyllo dough, thawed
- ½ cup honey
- ¼ cup sugar
- 2 tablespoons grated fresh ginger
- 2 oranges, juiced and zested
- ¼ cup water
- 1 teaspoon balsamic vinegar
- Spray 8x8 or 9x9 inch pan with cooking spray.
- Unroll phyllo and cut to fit pan (remove about 2 inches) Remove single sheet of phyllo and place on flat surface. Brush with butter and repeat until you have 5 layers.
- Place phyllo in pan and place ¾ cup pecans in pan and ½ of the cheese slices. Layer 5 more sheets of phyllo and butter and place on top of pecans
- In a medium bowl, combine pumpkin, sugar, egg, flour, nutmeg and cinnamon and beat until well combined. Spread sweet potato mixture on top of phyllo
- Top this layer with remaining pecans and cheese. Layer five more sheets of phyllo and butter. Brush top with butter and score baklava (Cut phyllo through all layers)
- Bake baklava at 350 degrees for 30 to 35 minutes or until golden brown.
- Glaze: In a saucepan combine honey, sugar, grated ginger, 2 teaspoons orange zest and ½ cup orange juice and ¼ cup water. Heat to a boil and then reduce heat and simmer 6 to 8 minutes or until sauce starts to thicken. (Stir sauce to keep it from burning.) Remove from heat and stir in balsamic vinegar. Allow sauce to cool slightly. Pour sauce over the baklava and allow sauce to set for at least 1 hour before serving
- This recipe is very versatile and works great with fresh or canned pumpkin or sweet potatoes.