Pumpkin Baklava Bars

After making peanut butter baklava bars I immediately knew I wanted to try it out with pumpkin for the holidays. As much as I loved the peanut butter version, how could it not be just as good if not better with pumpkin? With the cinnamon, honey, and nuts floating around in there it was meant to be.

The result is what I imagine would happen if pumpkin pie and baklava got together and made babies. With a sugar cookie base, pumpkin-walnut filling, crispy fillo topping and completely coated in honey, it’s two deserts in one. As a bonus it’s easy to make and  therefore should definitely make it for your upcoming festive gatherings.

As far as the job search is going, I have applied to many, but no hooks just yet. I just have to keep applying for those which interest me and I am qualified for and hope for the best. I probably should track down contact numbers to HR or whoever I can find to inquire about my applications. Unfortunately several to which I have applied explicitly say that calls are not welcome. Ugh… Thankfully I have a couple little projects to fiddle with in the lab to keep me busy in the meantime and will be resubmitting my paper now that I have finished addressing reviewers comments. Having that paper in press will definitely improve my CV!

One year ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Two years ago: Gluten-Free Cake Batter Pancakes

PUMPKIN BAKLAVA BARS

Makes 24 bars

Ingredients:

CRUST

1 (1lb. 1.5 oz.) pouch sugar cookie mix

1/2 cup (1 stick) unsalted butter, room temperature

1 egg

FILLING

1-1/2 cups chopped walnuts

1/3 cup sugar

3/4 cup canned pumpkin puree

2 Tbsp unsalted butter, room temperature

1 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp salt

8 frozen mini fillo shells

GLAZE

1/3 cup honey, plus more for garnish

2 Tbsp unsalted butter, room temperature

1 Tbsp brown sugar

1/4 tsp cinnamon

1 tsp vanilla extract

Directions:         

1. Preheat oven to 350 degrees. Spray the bottom of 13×9-inch pan with cooking spray, set aside.
2. In a large bowl using a hand mixer, combine cookie crust ingredients until soft dough forms. Press dough evenly into the bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, in a medium bowl, stir walnuts, sugar, pumpkin, butter, cinnamon, nutmeg and salt with a fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in a small microwavable bowl, microwave honey, butter, brown sugar and cinnamon uncovered on High for 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. Cut into bars. Before serving, drizzle a little honey over each bar. Store covered at room temperature.

Source: Slightly adapted from Betty Crocker.