Best 3 Buttery Rhubarb Baklava Recipes

GREEK BAKLAVA

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

BUTTERY RHUBARB BAKLAVA

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.

BAKLAVA

Steps:

• Preheat the oven to 375°F.
• Mix together the walnuts, sugar, and spices and set aside.
• As you work, keep the sheets of phyllo covered with plastic wrap to keep them from drying out. Place 1 sheet of phyllo on the bottom of a jelly roll pan (12-inch x16-inch). Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan.
• Sprinkle one-third of the nut mixture onto the phyllo sheets.
• Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.
• Place another one-third of the nut mixture on the dough.
• Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.
• Trim the edges so that they do not stand above the level of the dough.
• Cut the pastry into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leaving the bottom layer uncut will allow the syrup to soak in more efficiently.
• Bake at 375°F for 25-30 minutes or until the top layer of the phyllo takes on a light golden brown color.
• While the dough bakes prepare the syrup. Combine all of the ingredients and bring to a boil. Remove the clove and lemon peel.
• Remove the pan from the oven and immediately pour hot syrup over the baklava.
• Before serving allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve.