Baklava, Southern Style

In a small bowl, combine the chopped pecans, 1 tablespoon of the sugar, the bread crumbs, cinnamon and lemon zest. Stir until well combined. Set aside.

Have the bowl of melted butter ready on the side.

Carefully unroll the phyllo dough. Use your loaf pan to mark the size of dough you will need. Cut through all the layers, cover them with a damp towel, and roll up the remaining dough and place back in the freezer or fridge for another use. (You will only be using about 1/3 of the 1-lb. package. If you keep your dough covered and moist, it is perfectly acceptable to place it back in the freezer for another use.)

Preheat the oven to 325ºF. Brush some of the melted butter on the loaf pan, layer 2 sheets of phyllo dough, brush more butter, layer another two slices of phyllo dough and repeat once more for a total of 6 layers. Don’t worry too much if the sheets break, it doesn’t have to be perfect. Sprinkle on half of the nut mixture, then repeat the dough layering procedure. Add the last of the nuts and follow with the remaining dough sheets. Brush melted butter very well on the top layers, and using a sharp knife, cut the dough into 6 pieces (you won’t be able to cut the dough neatly after baking). Bake for 20 minutes. Lower the oven to 300ºF and bake another 40-45 minutes longer, till the top layers are golden brown.

When 10 minutes of baking time remains, heat the remaining 1/4 cup sugar, water, sorghum syrup, lemon juice and orange zest in a small pot. Let it come to a boil and simmer for 5 minutes. Remove the orange zest (if using) and pour the syrup over the dough as soon as it comes out of the oven.

Let cool to room temperature before serving.