Buttery Rhubarb Baklava Recipe

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Buttery Rhubarb Baklava

Lori Brown

By
@labrown64

I have not made this recipe yet, but it looks delicious. This was Taste of Home April and May issue.


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Rating:

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Serves:

Makes 2 1/2 dozen

Prep:

45 Min

Cook:

35 Min

Ingredients

1 c
butter, melted
20
sheets phyllo dough (14 x 9)
3 c
finely chopped walnuts
1 1/2 c
finely chopped fresh or frozen rhubarb
1 c
sugar
1 1/2 tsp
ground cinnamon
1 1/2 c
honey

Directions Step-By-Step

1
Brush 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.
2
Layer 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.
3
Using 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.
4
If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

About this Recipe

Course/Dish: Other Desserts