Maple Bourbon Baklava is a decadent twist on a classic dessert—think pecan pie meets the rich, woodsy sweetness of maple and a hint of smoky bourbon all wrapped in crisp phyllo. It’s indulgent, deeply flavorful, and worth the careful steps phyllo requires. The maple-forward syrup and a touch of bourbon lift the traditional nut-and-honey profile into something decidedly New England meets Kentucky, while still honoring the Middle Eastern roots of baklava.

This version uses a mix of toasted pecans and blanched toasted almonds, a brown sugar- and cinnamon-scented nut layer, and sheets of buttered phyllo stacked to create the signature flaky texture. A warm syrup made from brown sugar and real maple syrup—brightened with lemon and rounded with a splash of bourbon—finishes the baklava. After the syrup has been boiled and poured over the hot pastry, nearly all the alcohol will have evaporated, leaving behind only its complex, caramel-like aroma.

Cook’s Notes

• Trim the phyllo sheets to match a 9-by-13-inch pan before you begin. Using the pan as a template makes layering much easier and neater.
• Brush each layer of phyllo with melted butter—this acts as the glue that holds the layers together and gives the finished baklava its crisp, golden texture.
• The sheet placed directly over a nut layer tends to move and wrinkle. Hold the phyllo gently at the edge of the pan with your thumb while brushing, and that layer will be much easier to manage.
• Allow the assembled pan to chill in the refrigerator for 30 minutes before cutting. The butter firms up and helps the cut pieces hold their shape. Cutting and baking before the butter has set will cause the layers to slide and the finished pieces to collapse.
• After baking, remove one small corner piece before pouring the hot syrup over the pastry. This prevents the syrup from bubbling up and forcing its way under the pieces, which can warp the baklava.
• If you’re concerned about bourbon, rest assured that the high heat used when making and pouring the syrup removes most of the alcohol, leaving the flavor behind without the alcohol content.

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Maple Bourbon Baklava

Rebecca Lindamood

Ingredients

• 1 pound shelled pecans, toasted
• 1/4 pound blanched almonds, toasted
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt (only if using unsalted nuts)
• 3/4 pound unsalted butter, melted
• 1 package phyllo dough sheets, thawed according to package instructions

Syrup Ingredients:

• 2 cups light brown sugar
• 1/3 cup water
• 1/2 cup pure maple syrup (preferably Grade B or Dark)
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Juice of 1/2 lemon
• 1 cinnamon stick, broken into pieces

Instructions

1. Pulse the toasted pecans and almonds in a food processor until finely chopped—about the texture of grape nuts or slightly smaller. Transfer to a bowl and stir in the brown sugar, cinnamon, and salt if using. Set aside.
2. Place phyllo sheets on a cutting board and use the 9-by-13-inch pan as a template to trim the dough to size. Keep the remaining phyllo covered with a slightly damp towel to prevent drying.
3. Brush the bottom and sides of the pan with melted butter. Lay one sheet of phyllo in the pan, brush it with butter, and repeat until you have a base of eight buttered sheets. Spread half of the nut mixture evenly to the edges. Add one sheet of phyllo on top, brush with butter, and repeat until you have four buttered sheets. Add the remaining nut mixture, then top with one sheet and continue layering and buttering until you have eight sheets. Drizzle any remaining butter over the top and distribute evenly.
4. Refrigerate the assembled pan for 30 minutes to firm the butter.
5. Preheat the oven to 350°F (175°C). Remove the pan and use a very sharp knife to cut the baklava five times lengthwise to create long rectangles. Turn the pan and cut across diagonally to form triangles—make 8 to 12 diagonal cuts depending on the piece size you prefer.
6. Bake for about 40 minutes, or until the pastry is golden and the cut edges look flaky.

To Prepare the Syrup while the Baklava Bakes:

1. Combine the light brown sugar, water, maple syrup, bourbon, vanilla, lemon juice, and broken cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Strain out the cinnamon stick pieces.

To Finish the Baklava:

1. Remove the baklava from the oven and scoop out one small corner piece and any displaced nuts from that corner. Place the pan on a heat-proof, level surface and drizzle the hot syrup evenly over the baked baklava. Let cool and rest at room temperature for several hours to absorb the syrup before serving.
2. Store leftovers in an airtight container at room temperature for several days.

Nutritional information is an estimate and provided as a courtesy. Calculate nutritional values with the exact ingredients you use if desired.

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