Buttery Rhubarb Baklava

Buttery Rhubarb Baklava

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Lori Brown

By
@labrown64

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

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Buttery Rhubarb Baklava

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.

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About Buttery Rhubarb Baklava

Course/Dish: Other Desserts



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