Ingredients
Crust:
1 1/3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup well-chilled vegetable shortening
3 to 4 tablespoons ice cold water
Filling:
2 eggs
15 oz. can pumpkin puree
3/4 cup honey
3/4 cup evaporated milk
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Baklava Topping:
3 Tablespoons walnuts, fine to coarsely chopped
3 Tablespoons blanched almonds, finely chopped
3 Tablespoons pecans, finely chopped
1/2 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
8 phyllo pastry sheets (Filo Dough)
½ cup (1 stick) unsalted butter, clarified
Stacking order:
5 pastry rounds
1 ½ tablespoon nut mixture
3 pastry rounds
1 ½ tablespoon nut mixture
3 pastry rounds
1 ½ tablespoon nut mixture
5 pastry rounds
Honey Syrup:
1/3 cup granulated sugar
1/4 cup water
1/2 cup honey
1/4 teaspoon vanilla
Directions
Crust:
In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than 9€