Buttery Rhubarb Baklava Recipe
“I 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.” —Sue Bolsinger, Anchorage, Alaska
- 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
- 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.
1 piece equals 229 calories, 14 g fat (5 g saturated fat), 16 mg cholesterol, 74 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
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