Pear Baklava

Cooking Instructions

1. To make the filling, in a large nonstick skillet, bring the pears, sugar, and lemon juice to a simmer over medium heat, stirring often. Cook, stirring occasionally, until the liquid evaporates and the pears are tender, 10 to 15 minutes. Remove from the heat, stir in the cinnamon, and let cool completely.

2. To assemble the baklava, position a rack in the center of the oven and preheat to 350F. Lightly spray a 9 x 13-inch ovenproof glass baking pan with oil.

3. Place a stack of six filo sheets on a work surface. Put the pan on top of the filo, and use a sharp knife to trace around the pan and cut out 9 x 13-inch filo rectangles to fit the inside of the pan. Place one filo rectangle in the pan, and brush it very lightly with some of the melted butter. Repeat with the other five filo rectangles. Arrange half of the cooled pear filling over the filo (it will not cover it completely). Repeat the cutting and buttering procedure with six more filo sheets, placing them in the pan. Top with the remaining pear filling. Cut the remaining (approximately sixteen filo sheets, fit them into the pan, buttering each one. Brush the top of the baklava with butter, then sprinkle with the pecans.

4. Using a very sharp knife, score horizontally into three strips. Score vertically into four strips to make twelve rectangles. Score each rectangle diagonally to make twenty-four triangles. Bake until golden brown, 40 to 45 minutes. Transfer the pan to a wire cake rack.

5. To make the syrup, about 15 minutes before the baklava is done, combine 1 cup water, the honey, and the sugar in a medium saucepan. Bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to low and simmer for 5 minutes. Stir in the lemon juice and cook until slightly thickened, about 5 more minutes. Spoon the hot syrup over the hot baklava. Cool in the pan completely before serving.

Crispy Cinnamon Snacks: Cut leftover filo dough scraps lengthwise into strips about 1/4 inch wide. Place in a large bowl. Spray lightly with canola oil spray. In a small bowl, mix 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Toss the cinnamon/sugar with the filo strips to coat. Spread on a nonstick cookie sheet. Bake in a preheated 350F. oven until golden brown, about 10 minutes. Let cool and eat as a snack - they're great with sorbet. Makes 6 servings.