Rhubarb Baklava

By á-2304

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

Preparation

Step 1

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.