buttery rhubarb baklava
(1 rating)
No Image
I have not made this recipe yet, but it looks delicious. This was Taste of Home April and May issue.
►
(1 rating)
yield
serving(s)
prep time
45 Min
cook time
35 Min
Ingredients For buttery rhubarb baklava
-
1 cbutter, melted
-
20sheets phyllo dough (14 x 9)
-
3 cfinely chopped walnuts
-
1 1/2 cfinely chopped fresh or frozen rhubarb
-
1 csugar
-
1 1/2 tspground cinnamon
-
1 1/2 choney
How To Make buttery rhubarb baklava
-
1Brush a 13 x 9 baking pan with some of the butter. Unroll phyllo dough; trim to fit into the pan. In a large bowl, combine the walnuts, rhubarb,sugar and cinnamon.
-
2Layer 5 sheets of phyllo dough in prepared pan, brushing each with butter.(Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
-
3Using a sharp knife, cut baklava into 1 1/2 in. diamond shapes. Bake at 350 degrees for 35-40 minutes or until golden brown. In a small saucepan, heat honey over low heat until thinned. Pour over warm baklava. Cool completely on a wire bakers rack. Cover and let stand for several hours or overnight.
-
4If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT