Fact: The only thing more satisfying than saying baklava is eating it. So let’s get right to our recipe for baklava pie. It’s got all the things you love about the traditional kind--crunchy nuts, gooey honey, flaky phyllo dough--but we prepare the dessert like a pie rather than a pastry. Just serve the slices with forks and skip the whole sticky-fingers thing.
10 sheets frozen phyllo dough, thawed overnight
⅓ cup granulated sugar
1 tablespoon cinnamon
1 teaspoon allspice
12 tablespoons butter, melted
5 tablespoons butter, melted
½ cup granulated sugar
¼ cup brown sugar
¾ cup honey
1 teaspoon pure vanilla extract
¾ teaspoon salt
2½ cups roughly chopped nuts (such as almonds, walnuts, pine nuts or pistachios, or a mixture of all four)
1. Preheat the oven to 375°F. Place a 9-inch pie plate on a parchment-lined baking sheet.
2. Make the Crust: Unwrap the phyllo dough, but keep it covered with a slightly damp kitchen towel (this will prevent it from drying out and cracking). In a small bowl, mix the sugar with the cinnamon and allspice to combine.
3. Place a sheet of phyllo dough on your work surface. Brush it all over with melted butter, then sprinkle evenly with the sugar mixture to coat. Place another sheet of phyllo dough on top of it and repeat the process. Repeat with the remaining sheets of phyllo dough.
4. Transfer the layered phyllo dough to the pie plate, allowing the excess to hang over the edge. Cover the crust with a damp paper towel while you prepare the filling.
5. Make the Filling: In a large bowl, whisk the melted butter with the sugar, brown sugar, honey, vanilla extract and salt to combine. Add the eggs one at a time, mixing thoroughly to combine.
6. Uncover the dough and place the nuts in an even layer inside the crust. Pour the custard over the nuts.
7. Fold the excess crust over the filling. Brush the crust with the remaining melted butter.
8. Bake until the crust is golden and the custard is set, 35 to 40 minutes. Cool completely before slicing and serving.