Rhubarb Baklava

Rhubarb Baklava
Rhubarb Baklava

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup butter, melted

  • 20

    sheets phyllo dough

  • 3

    cups finely chopped walnuts

  • 1 1/2

    cups finely chopped fresh rhubarb

  • 1

    cup sugar

  • 1 1/2

    tsp. cinnamon

  • 1 1/2

    cups honey

Directions

Brush a 13x9 inch baking pan with butter. Unroll phyllo dough; trim to fit into pan. In a large bowl, combine walnuts, rhubarb, sugar and cinnamon. Layer five sheets of phyllo dough in prepared pan, brushing each with butter (keep 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. Using a sharp knife, cut baklava into 1 1/2 inch 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.

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