Pecan Bourbon Baklava

PreparationMake Baklava: Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter. Pulse pecans, sugar, and cinnamon in a food processor until finely chopped. Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets. Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern. Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more. Make syrup while baklava bakes: Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking. When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across. Cook’s note:Baklava is best made up to 2 days ahead but keeps, covered, at room temperature, 5 days.

PreparationMake Baklava: Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter. Pulse pecans, sugar, and cinnamon in a food processor until finely chopped. Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets. Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern. Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more. Make syrup while baklava bakes: Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking. When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across. Cook’s note:Baklava is best made up to 2 days ahead but keeps, covered, at room temperature, 5 days.