Best Buttery Rhubarb Baklava Recipes
BUTTERY RHUBARB BAKLAVA
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- 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. , 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., 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.
Nutrition Facts : Calories 229 calories, Fat 14g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERY RHUBARB BAKLAVA
I have not made this recipe yet, but it looks delicious. This was Taste of Home April and May issue.
Provided by Lori Brown
Categories Other Desserts
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Brush a 13 x 9 baking pan with some of the butter. Unroll phyllo dough; trim to fit into the pan. In a large bowl, combine the walnuts, rhubarb,sugar and cinnamon.
- 2. Layer 5 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 degrees 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 bakers rack. Cover and let stand for several hours or overnight.
- 4. If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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