Cashew Baklava Recipe
Cashew Baklava Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 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, 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.
Originally published as Cashew Baklava in Taste of Home Christmas Annual Annual 2011, p116

Nutritional Facts

1 each: 258 calories, 15g fat (4g saturated fat), 13mg cholesterol, 128mg sodium, 31g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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, brushing each sheet with butter.
  3. Using a sharp knife, cut into 24 triangles. Bake at 350° for 20-25 minutes or until golden brown.
  4. 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.
Originally published as Cashew Baklava in Taste of Home Christmas Annual Annual 2011, p116

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MY REVIEW
Sam User ID: 8985372 258109
Reviewed Dec. 13, 2016

"Delicious and worth your time! I definitely plan on making this again."

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