 |
Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 30 |
|
âI like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden.â âSue Bolsinger, Anchorage, Alaska Ingredients:
1 cup butter, melted |
20 sheets phyllo dough (14 inches x 9 inches) |
3 cups finely chopped walnuts |
1-1/2 cups finely chopped fresh or frozen rhubarb |
1 cup sugar |
1-1/2 teaspoons ground cinnamon |
1-1/2 cups honey |
Directions:
1. Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan. In a large bowl, combine the walnuts, rhubarb, sugar and cinnamon.
2. Layer five 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° 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 rack. Cover and let stand for several hours or overnight. Yield: 2-1/2 dozen.
|
|