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Cashew Baklava

I always wanted to make Baklava, but it seemed like so much work. The son of my neighbor's friend showed us both how to make it...it's really quite easy and so delicious. I like to mix up the nuts in the filling and use walnut, cashews or pecans.—Lorraine Caland, Thunder Bay, Ontario

24 ServingsPrep: 50 min. Bake: 20 min. + standing

Ingredients

1-1/2 cups salted cashews
1-1/2 cups chopped walnuts
1/2 cup sugar
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2/3 cup butter, melted
16 sheets phyllo dough (14 inches x 9 inches)
SYRUP:
1-1/3 cups sugar
2/3 cup water
2/3 cup honey
3 lemon slices
2 whole cloves
1/2 teaspoon ground cinnamon

Directions

For filling, in a food processor, combine the cashews, walnuts,
sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts
are finely chopped. Brush a 13-in. x 9-in. baking pan with some of
the butter. Unroll phyllo dough; trim to fit into pan.
Layer four sheets of phyllo dough in prepared pan, brushing each with
butter. (Keep remaining dough 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,

2 of 2

Cashew Baklava (continued)

Directions (continued)

brushing each sheet with butter.
Using a sharp knife, cut into 24 triangles. Bake at 350° for
20-25 minutes or until golden brown.
Meanwhile, in a large saucepan, combine the syrup ingredients. Bring
to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring
occasionally. Discard lemon slices and cloves. Pour over warm
baklava. Cool completely on a wire rack. Cover and let stand
overnight.
Yield: 2 dozen.

Nutrition Facts: 1 piece equals 258 calories, 15 g fat (4 g saturated fat), 13 mg cholesterol, 128 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.